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Heat the oven to 160 C.
- On a baking dish, place 6 ramekins side by side.
- Set the kettle to boil the water. Once boiling, fill the baking dish with water until to almost submerge the ramekins.
- Add the cream to a saucepan. S
crape the seeds from a vanilla bean into the cream. **Bring the cream with vanilla seds to almost simmering**, then remove from heat.
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While the mixture is heating, **whisk the egg yolks with sugar** in a separate bowl.
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When the cream reaches the desired temperature, **slowly pour the cream** into the eggs while continuously whisking the eggs.
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**Strain the mixture** through the strainer into a clean bowl.
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**Fill the ramekins** with the mixture.
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**Bake for 25-35 minutes**. Or until the custard is still slightly jiggly but the centers are barely set. The center of the custard should reach 70 C.
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**Cool the ramekins** in the fridge for at least **4 hours**.
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Remove the ramekins from the fridge, add a spoon of sugar to each of them. Use the torch to **caremelize the sugar**.
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Enjoy!