Crème br&ucirclée

Preheat the oven to 160 &degC.
In a saucepan bring the cream to the boil, reduce the heat and simmer for two minutes.
Strain into a clean pan.
Beat the egg yolks and castor sugar until pale and thick.
Pour the hot cream into the mixture while beating and return to the pan.
Stir continuously over low heat until it thickens.
Pour into four ramekins.
Place in a baking dish and fill the dish halfway with water.
Bake for 40 minutes or until set.
Remove from the oven, allow to cool and refrigerate overnight.
Just before serving, sprinkle castor sugar on top and place the ramekins under a hot grill for five minutes or the sugar has melted.