Ingredients
10 oz caster sugar
1 vanilla pod
1 pint whipping cream
8 egg yolks size two
Method
In a heavy bottomed frying pan slowly melt the sugar until it caramelises, stirring occasionally with a wooden spoon. Meanwhile infuse the split vanilla pod with the cream and bring up to the boil whisking to disperse the vanilla pod.
Once the sugar has caramelised add the cream and vanilla pod, being aware that once combined the mixture will bubble fiercely and probably create a large lump, persevere and turn the heat down and cook out the lump. It should look like a rich butterscotch sauce. Place a sieve over the egg yolks (which are in a large bowl) and pour the hot butterscotch sauce over the yolks, continuing to whisk.
Place the finished sauce back in a pan and gently reheat until the yolks are completely cooked out, probably just back to simmering point. Pour over the mixture again into a bowl and allow to cool. Put the mixture into six ramekins (8cms) and place on a tray in your freezer for a minimum eight hours.
To turn out when ready to serve, simply place each ramekin one by one in boiling water for 10 seconds, then go around the ramekin with a thin knife and place on your serving dish. At the Hall we would normally serve this with roasted pears or a suitable seasonal fruit with perhaps a little crème Anglaise.