Preheat oven to 140°C. Heat the cream, milk, vanilla seeds and sugar to almost boiling.
In a separate bowl, beat the whole eggs and extra egg yolks.
Gradually whisk the heated mixture into the eggs and then return to the heat. Heat until a light coat forms on the back of the wooden spoon.
Pour the custard into 6 – 8 individual ramekins. Place dishes in a bain marie(tray of hot water).
Bake in a preheated oven for +- 35 minutes until centre of custard is set.
Remove custard from water bath and cool. Cover and chill.
Before serving, preheat the grill. Sprinkle the brown sugar evenly over each baked custard.
Set custard as close as possible to the grill for ± 1½ minutes, until sugar has browned but not burned. Alternatively, use a blow torch. Allow to chill slightly for the caramelised sugar to harden before serving.
Reprinted with permission of Bits of Carey. To see more recipes, click here.