This dessert is pure heaven and perfecting this easy custard will make you the perfect hostess!

Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
 500 ml cream
 200 ml milk
 125 g caster sugar
 1 vanilla pod, cut lengthwise
 5 egg yolks
 1 egg white
 1 tbsp rose water, optional
 100 g demerara sugar
1

Preheat the oven to 120 degrees. Put the cream, milk and half the caster sugar in a sauce pan with the vanilla pod and bring just to the boil.

2

Mix the remaining sugar egg yolks and white in a large bowl. Strain the boiling milk and cream over the egg mixture and whisk well. Stir in the rose water.

3

Either use 8 small ramekins or one large shallow oven proof dish. Ladle the custard into the dish or ramekins. Sit the dish or ramekins into a large roasting pan and add enough hot water to come halfway up the side of the custard.

4

Cook for 1½ hours or until set in the centre, allow to cool and refrigerate. For at least 5 hours. Before serving sprinkle with the demerara sugar and caramelize under a very hot grill or with a blowtorch. Serve immediately.

Ingredients

 500 ml cream
 200 ml milk
 125 g caster sugar
 1 vanilla pod, cut lengthwise
 5 egg yolks
 1 egg white
 1 tbsp rose water, optional
 100 g demerara sugar

Directions

1

Preheat the oven to 120 degrees. Put the cream, milk and half the caster sugar in a sauce pan with the vanilla pod and bring just to the boil.

2

Mix the remaining sugar egg yolks and white in a large bowl. Strain the boiling milk and cream over the egg mixture and whisk well. Stir in the rose water.

3

Either use 8 small ramekins or one large shallow oven proof dish. Ladle the custard into the dish or ramekins. Sit the dish or ramekins into a large roasting pan and add enough hot water to come halfway up the side of the custard.

4

Cook for 1½ hours or until set in the centre, allow to cool and refrigerate. For at least 5 hours. Before serving sprinkle with the demerara sugar and caramelize under a very hot grill or with a blowtorch. Serve immediately.

crème brulee