Ingredients for 4 people:

• 300ml double cream - do not use half-fat cream as this will separate at boiling point
• 100g caster sugar
• 3 egg yolks
• 2 tsp vanilla extract

Method:

1. Place the cream and vanilla in a saucepan and bring to the boil. 
2. Remove from the heat and pour into a jug.
3. Whip together the egg yolk and sugar.
4. Slowly pour the cream mixture into the eggs mixture. You should pour slowly to make sure you don't scramble the egg.
5. Pour the mixture into ramekins and place in a roasting dish. Then pour hot water into the roasting dish (acting as a bain marie). Don't allow the water to be any higher than a 1/3 of the depth of the roasting dish.
6. Cook at 160°C (145°C for a fan oven) for approximately 30 minutes in the middle of the oven or until there's a slight wobble. The cooling down process will finish off the cooking.
7. Take the ramekins out of the bain marie, allow to cool.
8. Place in fridge for an hour then dust with caster sugar and use a chef's blowtorch to caramelise the top and serve.