|1||Soak the gelatine leaves in cold water for 5 minutes to soften.|
|2||Squeeze the excess water from the gelatine, and put into the metal bowl with|
the cream, vanilla seeds, egg yolks, sugar, and cornflour.
|3||Run the EXPERT programme, 8 minutes/speed 5/95 °C.|
|4||Then, run the EXPERT programme 2 minutes/speed 10 (without heating).|
|5||Pour the cream into ramekins. Cool at room temperature. Refrigerate for 2-4 hours.|
|6||Just before serving sprinkle the top of the vanilla cream with Demerara sugar;|
caramelise using a blowtorch, or under a preheated grill.