|Double cream||1⁄4 Pint (150 Milliliter)|
|Vanilla essence||6 Drop|
|Caster sugar||2 Ounce (50 Gram)|
Place the cream and vanilla essence in a small pan and heat very gently.
Whisk the egg yolk with 1 teaspoon of the sugar in a heatproof basin.
Stir in the cream and stand the basin over a pan of simmering water.
Stir constantly until the mixture thickens slightly.
Pour into 2 ramekin dishes and bake in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 8 minutes.
Cool slightly, then place in the refrigerator until thoroughly chilled, preferably overnight.
Sprinkle evenly with the remaining sugar and place under a preheated hot grill until the sugar has caramelized.
Cool, then chill for about 2 hours before serving.