Serves 6

700ml Whipping cream
6 egg yolks
6 level tablespoon  sugar
1½ tablespoons vanilla essence or 1 vanilla pod ( bean)

Directions:

Put the cream in the top half of a large double boiler (Bain marie) or in a bowl over a pan of gently simmering water along with the vanilla pod ( Gousse de Vanille)if you used instead of vanilla essence . In Another bowl beat the egg yolks with the sugar and vanilla essence, stir into them the warm cream and mix well. Continue cooking gently until the cream has thickened enough to coat the back of the wooden spoon. ( remove the vanilla pod if any).

Strain the cream through a fine sieve into a large soufflé dish or mould ( you may also use small souflé dishes) and bake ( while in a bowl over a pan of gently simmering water or also called bain marie) in a 160°C preheated oven for 15 minutes or until the tops feel set.

Let Cool and then sprinkle with sugar on top, and place under a hot grill until the sugar has caramelized.

Remove the dish and chill in the refrigerator for 2-3 hours.