Preheat your oven to 140°C.
Gently heat the cream to scalding point. Do not allow it to boil! Remove from the heat.
Whisk the egg yolks until pale and creamy. Add the Vanilla Extract, followed
by the sugar and whisk until well combined. Do not over-work as you do not want too many bubbles in your mixture.
Pour the cream into the egg mixture, stirring or whisking constantly. Pour this back into the saucepan and stir over gentle heat until thick enough to coat the back of a spoon.
Pour into 10 ramekins which have been placed in a baking dish filled with enough hot water to cover two thirds up the ramekins. Bake for 30 minutes or until the custards are very lightly set on top.
Remove from the oven and baking dish and refrigerate for at least 2 hours.
TIP: If you do not have a blowtorch, place the ramekins in a baking dish filled with
water and ice-cubes. Place under an extremely hot grill to caramelise the top.
This must be done very quickly otherwise the custard will start to melt. It seems
like hard work, but it is definitely worth the effort.
When you are ready to serve them, sprinkle the top with caster or demerera sugar and caramelise the sugar using a blowtorch.
Serve immediately
