Ingredients:
400ml Lactofree cream
100ml Lactofree whole milk
5 free-range egg yolks
150g caster sugar
1 vanilla pods, split and scraped
8 drops of vanilla essence
method:
- Whisk the egg yolks with sugar and vanilla pods in a large bowl before adding the Lactofree whole milk and cream.
- Leave this for one hour to infuse, whisking now and again.
- Pass through a fine sieve, and place into a shallow ceramic dish – no more than 2cm deep, or 6-8 individual ramekins. Place into the oven on 90C for approximately 45 minutes to one hour until it is jellylike, set.
- When these are ready, place into the fridge to chill, up to two hours. Sprinkle with golden caster sugar, then blowtorch till golden.
