A bistro dessert that owes everything to the quality of its vanilla. Serves 4.

Ingredients

• 500 ml full-fat liquid cream
• 1 vanilla pod
• 5 egg yolks
• 80 g caster sugar
• A little brown sugar to caramelise

Method

1. Split the pod in two, scrape out the seeds and add them to the cream along with the pod. Bring gently to a simmer, then leave to infuse for 10 minutes, off the heat and covered.
2. Preheat the oven to 100°C. Whisk the yolks with the sugar without letting them turn pale.
3. Remove the pod, pour the hot cream over the yolks while mixing, then divide between four ramekins.
4. Bake for about 45 to 50 minutes: the cream should wobble slightly in the centre. Leave to cool, then chill for at least 2 hours.
5. Just before serving, sprinkle with brown sugar and caramelise with a blowtorch.