Ingredients

Raspberries and pistachios, to garnish

Caramel

150g caster sugar ¼ tsp vanilla bean paste

Custard

200g duck egg yolks (about 8) 395g can sweetened condensed milk 350ml full cream milk ½ tsp vanilla bean paste Pinch of salt

Creme chantilly

150ml thickened cream 1 tbs icing sugar ¼ tsp vanilla paste

Vanilla Tuile

100g plain flour

3 egg whites

100g caster sugar

Method

To make caramel, place sugar and vanilla in a saucepan over medium heat. Swirl occasionally until deep amber. Divide among 4 or 6 ramekins or moulds and tilt to coat bases. Set aside to harden.

To make custard, whisk yolks, condensed milk, milk, vanilla and salt until smooth. Strain through a fine sieve.

Preheat oven to 150C. Pour custard over set caramel. Place moulds in a deep roasting pan and pour i

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