- Preheat oven to 140°C.
- Place four empty ramekins into a deep baking dish. Boil a kettle of water.
- Place the cream and Vanilla Bean Sugar into a small saucepan. Mix to combine and set aside for 15 minutes to let the sugar infuse the cream.
Begin heating the mixture gently and slowly, stirring occasionally. Then, bring the mixture almost to the boil. As soon as you see small bubbles appear, take the pan off the heat.
Add the egg yolks to a medium size mixing bowl and gently whisk by hand (too much whisking will create bubbles) until combined.
Next, temper the egg yolks by slowly pouring the hot cream over egg yolks whilst continuously stirring with a wire whisk.
Strain the hot mixture into a heatproof jug and pour into the ramekins, filling them up to the top. Add enough boiling water into the baking dish so it comes to about halfway up the sides of ramekins.
Bake for 40 mins or until the “creme” tops are set (the mixture will still wobble as you remove it from the oven, but it will set as it cools down).
Take the ramekins out of the water bath, let them cool and then refrigerate for at least 3 hours, though overnight is best.
Shortly before serving, sprinkle about 1 tsp of caster sugar over each ramekin, then use a kitchen blowtorch to melt and caramelise the sugar to a golden brown colour (Hold the flame just above the sugar and keep moving it around).
