Start by whisking the egg yolks with the sugar until light and fluffy.
200g of egg yolk
25g of caster sugar
Split the vanilla pods and remove the seeds. Cut the left-over empty vanilla pod into large pieces and add them to the cream.Bring the cream to the boil and leave it to infuse for five minutes.
370ml of double cream
2 vanilla pods
Remove the large pieces of vanilla pod and pour the hot cream onto the already prepared eggs and sugar, whisking. Pour into a pan and cook over a low heat until the mixture thickens, stirring continuously. Do not overheat or the eggs will scramble
Pour the mixture into 4 150ml ramekins and leave to cool for 1 hour. Chill until set.
To plate, dust each with a thin layer of sugar and use a blowtorch to caramelise the tops. Add another thin layer of sugar and blowtorch evenly again until the sugar is caramelised
50g of caster sugar
Leave for 3 minutes to cool before decorating the top with coriander shoots and gold dust