Eggs, sugar, double cream and a vanilla bean ready to go. Photo: Glenn Hunt/Getty Images
Preheat oven to 140C then mix egg yolks and caster sugar in a bowl until combined. Photo: Glenn Hunt/Getty Images
Heat the cream in a saucepan with the split and scraped vanilla bean, bringing it just to the boil. Be careful not to burn it. Add a pinch of salt and stir. Remove the vanilla bean. Photo: Glenn Hunt/Getty Images
When heated through, add the hot cream to the egg and sugar mixture and whisk to combine. Photo: Glenn Hunt/Getty Images
Pass the mixture through a sieve into a jug. Pour the mixture equally into six ramekins, leaving about a centimetre at the top. Photo: Glenn Hunt/Getty Images
Place the ramekins into a tray and fill the tray with hot water to the depth of 2 centimetres. Photo: Glenn Hunt/Getty Images
Put the tray into the oven pre-heated and poach for 20 minutes. Remove the tray from the oven and transfer the ramekins to a fridge, where they must cool for at least an hour. When cooled, sprinkle a small amount of sugar evenly over the custards. Photo: Glenn Hunt/Getty Images
Heat with a handheld gas blowtorch or under a grill until golden brown. Photo: Glenn Hunt/Getty Images
Serve! Photo: Glenn Hunt/Getty Images
Follow Celine Damour's step-by-step instructions. Photo: Glenn Hunt/Getty Images
