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By (user no longer on site) OP
over a year ago
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"Recipe please  "
300ml of double cream big dollop of clotted cream 1 vanilla pod 3 egg yolks 20g of caster sugar. Put the creams and clotted cream in a small pan on lowest heat. Add the contents of the vanilla pod and very slowly bring to a boil as soon as it starts to boil take off the heat. Put 3 egg yolks and 20g of sugar in pyrex jug and fold together. Slowly add the cream without agitating it too much as you dont want air in the mix. Once all mixed divide into 3 ramekins and cook in a pan of water for 30 to 40 mins at 160° until slightly brown on the top and I mean very slightly. Once cooked leave to cool then chill in the fridge for at least 3 hours. Add sugar toast with a blow torch then chill again for half hour. Serve |
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By (user no longer on site)
over a year ago
|
"Recipe please 300ml of double cream big dollop of clotted cream 1 vanilla pod 3 egg yolks 20g of caster sugar. Put the creams and clotted cream in a small pan on lowest heat. Add the contents of the vanilla pod and very slowly bring to a boil as soon as it starts to boil take off the heat. Put 3 egg yolks and 20g of sugar in pyrex jug and fold together. Slowly add the cream without agitating it too much as you dont want air in the mix. Once all mixed divide into 3 ramekins and cook in a pan of water for 30 to 40 mins at 160° until slightly brown on the top and I mean very slightly. Once cooked leave to cool then chill in the fridge for at least 3 hours. Add sugar toast with a blow torch then chill again for half hour. Serve"
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