Rachel's+Test+Page

Rachel really loves cooking and so this page is all about delicious desserts!
**__Recipe__**

__**Ingredients**__

600ml thickened cream 1 vanilla bean, split, seeds scraped 6 egg yolks ¼ cup caster sugar 120g demerara sugar

**__ Method __**

**Step 1:** Preheat oven to 120°C.

**Step 2:** Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.

**Step 3:** Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

**Step 4:** Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.

**Step 5:** Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.

**Step 6:** Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.

**Step 7:** Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve. <span style="font-family: Tahoma,Geneva,sans-serif;">**Serves 4**

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