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Method

Oven in 115°C

Pre-heat the oven to gas Mark1 (275°F / 140°C)

Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Bring to boiling point, then lower the heat and simmer gently for five minutes.

Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.

Strain through a fine sieve into a bowl and fill six ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up the sides of the ramekins. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the roasting tray and allow to cool to room temperature.

When you are ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a blowtorch.

Leave to cool for a couple of minutes, then enjoy one of France's greatest contributions to eating pleasure