Allow the sugar to harden for a minute or two then serve immediately. This can also be done under the oven’s broiler/grill ? but there’s always the risk of the custard softening too much, which is why I prefer using a blowtorch. Once you’re ready to serve, sprinkle a tablespoon of caster sugar to the top of each pot of custard then using a kitchen blow torch, caramelize the sugar. Transfer to the fridge and allow to set for at least 4 hours or overnight. Remove from the oven then allow to cool on a wire rack to room temperature. To bake the custard, place the roasting dish in a preheated oven and bake for 30 minutes until the edges are set but the center still has a slight jiggle. Carefully pour boiling hot water into the baking dish until the water comes halfway up the sides of the ramekins. Set your ramekins in a deep baking dish then fill each with the custard. Pour the custard through a fine mesh sieve into a jug (this makes it easier to pour the custard into the ramekins). Stream in the hot cream whilst whisking continuously until everything is combined. Add a ladle of the hot cream and whisk into the egg yolk mixture. Whisk the egg yolks and sugar together in a large mixing bowl until light in color. Once the cream starts to bubble around the edges, remove from the heat.
Split the vanilla bean in half and add to a small saucepan with the cream.
