300 – Milk
300 – Double Cream
1 - Vanilla Pod
5 – Eggs
3 – Yolks

60 – Caster Sugar

Sugar for glazing

Warm the milk, cream and vanilla in a pan. Whisk the sugar and yolk together. Temper the yolks by ladeling the hot milk mixture into the yolk bowl while whisking then add that mixture back into the pan. Thoroughly mix. Pour into moulds then bake in a bein marie at 160C for 30 mins or until very lightly set. Remove then allow to cool. Sprinkle with sugar then torch until sugar caramelises and is fully bruleed.