Ingredients

1/2 litre fresh milk

1/2 litre fresh cream

120gr sugar

A little vanilla

4 egg yolks

60gr sugar (half white half brown)

Method:

Heat the milk together with half the sugar, the cream and the vanilla.

Bring to the boil then take off heat and allow to cool slightly.

In a separate bowl whisk the remaining sugar with the egg yolks.

Add the warm milk mixture into the egg mixture a bit by bit stirring continuously.

Pour the mixture into a pyrex bowl and into a baine marie.

Bake at 180c

When they have cooled cover the top with white sugar, and using a blow torch caramelize the sugar.

You can serve hot or cold.

Serve cold.