Ingredients:

• 1 liter heavy cream
• 1 vanilla bean, split and scraped
• 6 egg yolks
• 1 cup vanilla sugar or white sugar
• 2 liter hot water

Method:

• Preheat the oven to 163 C.
• Boil the cream, vanilla bean, and its pulp in a medium saucepan on medium-high heat.
• Remove the vanilla bean, cool it down for 15 minutes and cover it.
• Whisk 1/2 cup sugar and egg yolks until well blended and light color.
• Pour in the cream a little at a time, and keep stirring.
• Divide the batter into 6 ramekins (depending on the size) and place the ramekins into a large with at least 2 inches deep.
• Pour the hot water into the large pan to cover half the sides of ramekins.
• Bake for approximately 40 to 45 minutes or until the cake is set (the center should be still trembling).
• Remove the ramekins from the pan and refrigerate for overnight to let it set nicely.
• Take out the ramekins from the fridge 30 minutes prior to browning the sugar on top. Take the remaining 1/2 cup sugar and divide it among the 6 ramekins. Use the torch to melt the sugar or bake it for 3 - 5 minutes or until the sugar crispy.