Instructions

1. Preheat oven to 325°F (160°C).
2. Heat cream and milk in a saucepan. Split vanilla bean lengthwise, scrape seeds into cream.
3. Heat until steam rises (do not boil). Let infuse for 15 minutes.
4. Whisk egg yolks with 100g sugar until pale (2-3 minutes).
5. Slowly add warm cream mixture to egg yolks while whisking constantly.
6. Strain mixture through fine sieve to remove vanilla bean and any cooked egg bits.
7. Pour custard into ramekins.
8. Place ramekins in a larger roasting pan. Add hot water to reach halfway up sides (water bath).
9. Bake for 30-35 minutes until edges are set but center jiggles slightly when shaken.
10. Refrigerate for at least 4 hours (preferably overnight).
11. Just before serving, sprinkle 1 tbsp sugar over each custard.
12. Using a kitchen torch, melt sugar until caramelized (golden brown).