Ingredients

For the custard:

• 2 cups (500 ml) heavy cream
• 5 egg yolks
• ½ cup white sugar
• 2 teaspoons vanilla extract
• pinch of salt

For the sugar topping:

• 6-9 tablespoons caster sugar

Instructions

1. Preheat your oven to 325 °F (160 °C).
2. In a bowl whisk the egg yolks, sugar, vanilla, and salt.
3. Heat the cream until almost boiling and slowly add it to the egg yolk mixture while whisking continuously until incorporated.
4. Divide the mixture between 6 ramekins (you don’t want them to be full), place them inside a baking pan and fill the baking pan with boiling water about 1 3/4 inches deep (this is a water bath).
5. Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.
6. Wait until the cream is cool and chill in the fridge (at least 4 hours or overnight).
7. Just before serving, sprinkle each ramekin with 1 – 1.5 tablespoons sugar and burn it with a torch.