Ingredients:

• 250 ml – double Cream
• 50 g – castor Sugar
• 3 – Egg yolks
• 1 tsp – vanilla essence

Method:

1. Preheat the oven to 150 degree C.
2. Take egg yolks in a bowl and beat it along with castor sugar until light and fluffy. Boil the cream in a saucepan. Reduce heat and keep stirring.
3. Increase the flame and bring the cream to boil. Stir in vanilla essence.
4. Remove from flame and pour it over the egg mixture little by little and whisk briskly.
5. Keep beating until it becomes slightly thick. The mixture thickens as the eggs start getting cooked.
6. Now pour in the mixture into ramekins until 3/4 the full and place them on a large baking dish with water at least half way up the sides of the ramekins.
7. Put the baking dish on the centre rack of the oven and bake for 25 – 28 mins until the pudding is done.
8. Even if the centre of the pudding is wobbly, it will set when refrigerated.
9. Remove the pudding from the water and refrigerate it for at least 3 hours.
10. Just before serving remove from fridge and sprinkle castor sugar evenly on top of the pudding and caramelize it using a blow torch. You can use a grill or broiler too.
11. Recipe courtesy: 4th sense cooking