• 4 XL egg yolks
• 125 ml castor sugar
• 500 ml fresh cream
• 10 ml vanilla essence
• 100 ml castor sugar (for topping)

Pre heat oven to 150℃

Cream egg yolks and castor sugar together until thick and pale in colour.

Scald (scalding is heating the milk/cream to just before boiling point) the fresh cream in a pot or pan on medium to low heat.

Pour a thin stream of the hot cream into the egg mixture stirring continuously until fully incorporated the pour it back into the pot or pan.

Heat for a few minutes (on low to medium heat), stirring constantly until the custard coats the back of the spoon (Do not allow the mixture to boil or the custard will curdle). Once thickened add vanilla essence.

Strain the custard through a sieve, and then divide the mixture equally between 6 ramekins. Place the ramekins in a baking pan, filled one third with lukewarm water. Bake in a preheated oven at 150℃ for 30-35 minutes, until just set, allow it to cool then cover and place in the fridge for a few hours or overnight.

Just before serving sprinkle each custard portion with 15 ml castor sugar to form a thin layer. Using a blowtorch to brown ( brûlée) the sugar on top until its caramelised and forms a hard shell then serve with fresh berries and a garnishing of mint and enjoy.