1. Preheat oven to 120ºC.
2. Bring Douglasdale Milk and Douglasdale Cream to the boil.
3. Cream egg yolks, 2 whole eggs and sugar.
4. Add hot Douglasdale Milk and Douglasdale Cream.
5. Add vanilla essence.
6. Pour into ramekins and place into a water bath (large dish filled half way with water)
7. Bake at 120ºC until set +/- 20mins.
8. Allow to cool.
9. Sprinkle with castor sugar and glaze under the grill or alternatively use a blow torch.

I always find the castor sugar is the best for the glaze, it gives a very delicate crust.

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