4 egg yolks
2 1/2 teaspoons caster sugar (superfine granulated)
pinch of cornflour
625 ml (20 fl oz) 2 1/2 cups whipping cream
2 vanilla pods
frosted flowers, to decorate, if desired
2 1/2 teaspoons caster sugar (superfine granulated)
pinch of cornflour
625 ml (20 fl oz) 2 1/2 cups whipping cream
2 vanilla pods
frosted flowers, to decorate, if desired
for the caramel topping
caster sugar (superfine granulated)
method
1. In a large bowl, beat egg yolks lightly with sugar and cornflour.
2. Put cream into a saucepan.
3. With a sharp knife, split open vanilla pods and scrape seeds into cream.
4. Bring almost to boiling point, then pour onto yolks, beating all the time.
5. Pour into top of a double boiler, or a bowl set over a pan of simmering water, and cook over medium heat until mixture thickens sufficiently to coat the back of spoon.
6. Pour into shallow gratin dish. Leave to cool, then chill in the refrigerator overnight.
7. Two hours before serving, heat grill to very high.
8. Cover surface of pudding thickly and evenly with sugar and place under grill until the sugar has caramellized.
9. Chill for 2 hours. Decorate with frosted flowers, if desired.
2. Put cream into a saucepan.
3. With a sharp knife, split open vanilla pods and scrape seeds into cream.
4. Bring almost to boiling point, then pour onto yolks, beating all the time.
5. Pour into top of a double boiler, or a bowl set over a pan of simmering water, and cook over medium heat until mixture thickens sufficiently to coat the back of spoon.
6. Pour into shallow gratin dish. Leave to cool, then chill in the refrigerator overnight.
7. Two hours before serving, heat grill to very high.
8. Cover surface of pudding thickly and evenly with sugar and place under grill until the sugar has caramellized.
9. Chill for 2 hours. Decorate with frosted flowers, if desired.
serving amount
serves 4 - 6
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