Preparation: 15 min
Cooking: 40 min
Chilling: 4 hours
625ml (2½ c) cream
6 egg yolks
125 ml (½ c) caster sugar
5 ml (1 t) vanilla essence
30 ml (2 T) brown sugar
Preheat oven to 150 °C. Put 4 ovenproof bowls or cups in a large roasting pan.
Bring the cream to a simmer in a saucepan over medium heat. Do not allow to boil.
In a bowl, whisk the egg yolks, caster sugar and vanilla essence together until well combined.
Gradually whisk the warm cream into the yolk mixture.
Divide evenly among the bowls or cups. Pour enough boiling water into the roasting pan to reach halfway up the sides of the bowls or cups.
Bake for 35 minutes or until just set. Remove from the oven, transfer to a baking sheet and set aside for 30 minutes to cool. Cover with clingfilm and chill in the fridge for 4 hours.
Preheat a grill on high.
Sprinkle the brown sugar evenly over the custards. Grill for 1-2 minutes or until the sugar bubbles and caramelises.