Makes 8-10 ramekins
1 litre single cream (pouring)
1 vanilla bean – split and scraped (or 1 tsp Vanilla
8 egg yolks
½ cup/110g caster sugar
¼ cup/55g caster extra for top
2 cinnamon sticks/1 star anise
¼ tsp ground nutmeg
1/8 tsp ground cloves
Put 2 cinnamon sticks and 1 star anise in cream with Vanilla in saucepan over a low heat. Simmer for 3-4 minutes. Then set aside and cool for ½ hour.
Mix egg yolks, nutmeg, cloves and caster sugar then stir in to cooled cream and strain mixture through a sieve into a jug.
Pour into ramekins and place in a baking dish. Pour just boiled water into the dish to come half way up the ramekins.
Bake in oven for 30-40 minutes until set – they should still have wobble!
Cool down and then store in fridge until needed.
To serve, sprinkle caster sugar on top to cover.
Use a Chef’s blowtorch to caramelise – or place under a hot grill.