- 500ml/17fl oz/generous 2 cups double/heavy cream
- 5 egg yolks
- 100g/3½oz/½ cup caster/superfine sugar
- 5 fresh bay leaves
For the top:
- 4 tsp caster/superfine sugar
- Gently heat the cream to just boiling point. Take off the heat immediately and leave to cool, adding 5 bay leaves to the pan.
- Allow the cream to cool and leave to infuse for a few hours before sieving out the leaves.
- In a large bowl, beat the yolks and sugar together. Pour the cooled cream into this mixture, beating all the time. Transfer the mixture to a saucepan and heat very gently until the mixture thickens, stirring all the time for at least 10 minutes. Take care not to overheat because you could end up with something looking more like scrambled egg than smooth custard.
- Preheat the oven to 180°C/350°F/Gas 4.
- Pour the custard into individual ramekins/custard cups and put them in a roasting pan. Pour in hot water to come half-way up the sides of the ramekins. Bake until the mixture is just set, about 30–40 minutes. Remove from the oven and leave to cool.
- Just before serving, sprinkle a teaspoon of sugar on the top of each custard and put them under a very hot grill/ broiler until the sugar turns deep brown and crisp.
Preparation time: 30 mins
You can use a blowtorch to caramelise them instead, if you have one.
- Recipe courtesy of Judith Hann from her latest book Herbs: Delicious Recipes and Growing Tips to Transform Your Food
- For more great recipes see Yours Magazine out every fortnight, on a Tuesday.