Heat cream in small pot on the stove

Split and scrape vanilla bean seeds and add seeds and pod to pot

Heat on low for 2 minutes

Remove from heat

Discard pod pieces

Whisk egg yolks and sugar in mixing bowl*

Add in cream while whisking to keep from scrambling eggs

Preheat oven to 275°

Place 4 ramekins in a deep enough pan that water can be added half way up the ramekin sides**

Divide cream, egg, sugar, vanilla mixture in to ramekins so that each one is 3/4 full

Place pan in oven and add warm water until the water is half way up the side of the ramekins

Be careful when sliding the pan back in to the oven not to slosh the water in to the ramekins

Bake 35 minutes

The custard should be jiggly and set

Remove from the water bath and cool for 20 minutes

Top each custard with 2 tsp caster (superfine) sugar

Burn sugar with torch***

* If you can't find Caster sugar granulated sugar can be ground in a coffee grinder or something similar to achieve the same effect

** You must have oven safe ramekins for this recipe

***You must have a kitchen torch for this recipe