6 x 90 mm dariole moulds
1 x saucepan
1 x mixing bowl
1 x 30 mm deep oven proof tray
1 x food safe blow torch
Vanilla Bean or essence 1 split in half or few drops
Egg Yolks 2
Caster sugar 60 gms
Milk 50 ml
Place milk, cream and vanilla in a saucepan and warm
DO NOT BOIL.
Mix the eggs, egg yolks, sugar and milk in a bowl, add the warmed milk, stirring thoroughly.Pass through a fine strainer, pour the egg mix into the dariole molds.
Place the moulds into the ovenproof tray and pour water into the tray so it comes up halfway of the moulds.
Place in preheated oven at 165 degrees celcius for approx 30 mins or until the top is slightly firm to touch.
After the custard has cooled, cover the top evenly with icing or caster sugar and using the blow torch caramelise the sugar. But be careful to move the moulds and the caramel around while carameilsing as to not burn the sugar.
THIS IS A CLASSIC WELL LOVED FRENCH DESSERT