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Preheat your oven to 150ºC/300ºF .
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Combine 1 cup cream, sugar, salt and vanilla essence in saucepan and bring mixture to boil over medium heat until sugar dissolves. (I like to use a double boiler pan so that the milk doesnt burn) .
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Stir in remaining 1 cup cream .
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Whisk yolks in large bowl until combined.
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Whisk half the cream mixture into the yolks and then add remaining cream and whisk until evenly coloured and thoroughly combined.
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Place a kitchen towel in the bottom of large baking dish or roasting pan and arrange six ramekins on towel.
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Boil the kettle so that you have sufficient boiling water to pour into roasting pan.
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Pour the egg mixture into the ramekins dividing evenly.
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Carefully place the baking tray in the oven and pour in the hot water, making sure that the water reaches up 2/3 of the height of the ramekins.
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Bake until the centre of the custards are just lightly set 30-35mins. They should be wobbly and not solid.
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Transfer ramekins to wire rack; cool to room temperature, about 2 hours.
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Cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
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Uncover ramekins and if condensation has collected on custards, using a paper towel soak up the moisture.
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Sprinkle each with sugar to cover the surface, and caramelise with a kitchen blow torch or place until a hot grill If you are using the grill method, make sure you are constantly watching them as you don't want them to burn or for the custard to melt.
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Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.
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Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, 30 to 35 minutes.
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Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
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Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar.