Heat your oven to 160°C. Beat the egg yolks until very pale.
Combine the cream, milk, sugar and the vanilla in a saucepan. Heat until little bubbles start appearing on the outside.
Add to the beaten egg in small amounts whisking to combine. Pour the mixture into 4 ramekins.
At this point if you have any bubbles on the surface, use the back of a spoon to disperse them.
Place the ramekins into a container deep enough to pour boiling water until it is halfway up the sides of the ramekins.
Cover loosely with foil
Place in the oven for 40 minutes. When cool place in the fridge to set
For the topping:
In a thick bottomed saucepan melt 1/3 cup of sugar over a low heat, be patient and don’t be tempted to stir it, although you can tilt the pan a little to help it along.
Pour the the melted sugar onto foil and leave to harden. Once it is hard, peel off the foil and break it into smaller pieces and blitz in a blender or a coffee grinder until it resembles sugar.
Sprinkle over the ramekins (you can use a tea strainer to catch any bits). You can of course just use castor sugar but the caramel sugar gives a really good crust and doesn’t take as long to brown.
Using a blow torch melt the topping and leave to harden. If you don’t have a blow torch then pop them under a grill, but keep your eye on them!
Reprinted with permission of Sous Chef. To see more recipes, click here.