Ingredients

4 large local egg yolks
30g caster sugar, plus 3 tbsp set aside for the topping
Few drops vanilla extract
150ml local double cream
300ml local single cream
50ml Coop Delaney’s Irish country cream

Method

1. Preheat the oven to 170°C/fan 140°C/Gas 3

2. Sit 6 ramekins in a small roasting tin

3. Put the yolks, sugar and vanilla extract in a bowl and whisk for 1 minute

4. Pour the cream into a pan, heat until almost boiling

5. Pour into the egg mixture, along with the country cream, gently whisking as you go

6. Transfer to a large jug

7. Pour enough hot water into the tin to come about halfway up the sides of the ramekins

8. Divide the mixture between them and bake for 20-25 mins until softly set

9. Remove the tin from the oven and transfer the ramekins to a cooling rack

10. When cool, chill for several hours, preferably overnight

11. Just before you're ready to serve, set the grill to high

12. Divide the reserved sugar evenly over each ramekin, then grill on a tray for 3-6 mins, keeping a close eye on them, until the tops are just caramelised

13. Allow to cool slightly, then serve

Tips

Drink responsibly. For more information visit drinkaware.co.uk