2 egg yolk
700ml double cream
2 drops vanilla essence
2-3 tbsp golden caster sugar
2-3 tsp cornflour
- Microwave on high for 5 mins, then mix. Then another 5mins, take out and mix. Keep doing this until it starts thickening up. If you mix it regularly, it will not go lumpy.
- When it is nice and thick (and the bits on the back of the spoon you've been mixing with start “setting” in between - always a sure sign that it's ready), pour into a suitable dish (or little ramekins).
- Cover with clingfilm so the top doesn't get too thick a skin on it and refrigerate until you need it.
- About 15 mins before you need it, you can either do the sugar-and-blow-torch thing, or (what I do as I do not have a kitchen blow torch), I melt a little sugar (in the microwave) and mix it with some muscovado sugar, then pour it on top, then let it set for a bit. The caramel together with the grainy muscovado gives v. similar effect to proper creme brulee topping