Recipe

Fruity take on a luxuriously smooth classic French dessert.

Serves: 6 people   |   Prep time: 10 minutes   |   Cooking time: 45 minutes

French   |   Dessert

  

Ingredients

• 500ml Double Cream
• 130g Caster Sugar
• Juice of 1 Lemon
• Grated Rind of 2 Lemons
• 4 Large Egg Yolks
• ½ tsp Vanilla Essence
• 50g Granulated Sugar
• 6 Ramekin Dishes

  

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Put the caster sugar, grated rind and juice of lemons, vanilla essence and egg yolks together in a bowl and whisk well.
3. Put the cream in a saucepan and gently bring to the boil.
4. Pour over the lemon mix and whisk well.
5. Pour this mixture into the ramekins and place on to a roasting dish.
6. Pour boiling water around them so it comes half way up the sides.
7. Bake for 35-40 minutes, until just set.
8. Remove from the oven and allow to cool.
9. Prior to serving – sprinkle the granulated sugar over the top and, using a blowtorch (or place ramekins under a hot grill), caramelise the sugar until the sugar bubbles and browns, then serve immediately.