2. Whisk the egg yolks and castor sugar. Stir in the hot cream mixture. Return to the pan and cook over a low heat, stirring constantly, until the custard thickens and coats
the back of a spoon. Remove from the heat and stir in the vanilla essence and the liqueur.
3. Strain the custard into a jug, then pour into ovenproof bowls or teacups, and bake in a bain-marie for approximately 30 minutes or until set. Remove from the
water and refrigerate.
4. Sprinkle a layer of castor sugar onto the surface of each portion and glaze with a blowtorch or under a hot grill until
crisp, crusty and caramelised.
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