METHOD

1. Gently remove the tops of the eggs with a serrated knife.
2. Separate the yolk from the white and place the yolks into a medium sized bowl with the Natvia. Whisk until smooth and creamy.
3. Clean the egg shells by running them under warm water and carefully drying them. Place the shells back into the egg carton.
4. In a small saucepan, bring the cream and vanilla seeds and pod to a simmer. Pour the hot cream mixture over the egg yolks and whisk to combine.
5. Pour the mixture back into the saucepan and return to a low heat. Cook stirring constantly until the custard is thick and coats the back of a spoon (around 5 -8 minutes).
6. Strain the mixture through a fine strainer into a jug. Carefully pour the mixture into the eggshells, filling to just below the top of the shell.
7. Place into the fridge to set for a minimum of 4 hours (ideally overnight).
8. Once you are ready to serve, sprinkle with 1 tsp of Natvia and use a blow torch to caramelise the top until golden.
9. Enjoy!!