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This incredible dessert is made complete with the addition of a scoop of creamy Vanilla Bean Gelati. Why not give this heavenly recipe a go today, your taste buds will thank you later! 


Serves: 6 ramekins

Preparation:  20 minutes

Cooking: 20 minutes

Cool: 15 minutes

Refrigerate: 3 hours

Difficulty: 5/5



  • 3 cups of pouring or thin cream
  • 1 vanilla bean pod
  • 6 egg yolks
  • ⅓ of a cup of castor sugar plus extra for topping



  1. Preheat the oven to 160 degrees Celsius and place six 160 ml ramekins in a heatproof dish.
  2. Slice the vanilla pod lengthwise and gently scrape the seeds from the inside. Combine the seeds and the cream in a saucepan and bring nearly to the boil before removing from the heat.
  3. In a separate bowl whisk together the eggs and the sugar until thoroughly combined. Whisk through the hot cream until just combined. Do not allow the mixture to become frothy.
  4. Strain the mixture and divide evenly among the ramekins.
  5. Fill the ovenproof dish with boiling water until it reaches halfway up the ramekins.
  6. Bake for 20 minutes or until they are set and middle of each custard wobbles slightly when the ramekins are shaken.
  7. Remove from the ovenproof dish and leave the custards to cool for 15 minutes.
  8. Place in the refrigerator and leave to chill for 3 hours.
  9. Sprinkle an even coating of sugar over each custard and gently heat with a blow torch until the sugar turns a golden colour. Or if you don’t have a blow torch heat 2 tablespoons of sugar in a pan with 1 tablespoon of water. Stir until the sugar dissolves, cook for 3-5 minutes or until the syrup turns golden. Remove from the heat and allow the bubbles to subside before pouring over the chilled custards.
  10. Leave the sugar to cool and set before adding a scoop of Gelista Vanilla Bean gelati.
  11. Enjoy!



570ml Gelista Vanilla Bean