To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped

Bring to boil

Remove from heat and let it sit for 15 mins

To a mixer, add 6 large egg yolks and ½ cup vanilla sugar

Mix until colour lightens

Slowly mix in the cream

Pour mixture into ramekins and place them on a roasting tin

Fill roasting tin with hot water

Bake in oven for 45 mins

Cool down and refrigerate for 4 hours

Coat with vanilla sugar and torch for toffee crust

To a sauce pan add 1 litre heavy cream, 1 vanilla bean, split and scraped

Bring to boil

Remove from heat and let it sit for 15 mins

To a mixer, add 6 large egg yolks and ½ cup vanilla sugar

Mix until colour lightens

Slowly mix in the cream

Pour mixture into ramekins and place them on a roasting tin

Fill roasting tin with hot water

Bake in oven for 45 mins

Cool down and refrigerate for 4 hours

Coat with vanilla sugar and torch for toffee crust