Crème Brûlèè

Whisk eggs and sugar in a bowl until light in colour.

Heat the cream and vanilla extract in a saucepan on medium/low heat until the edges start bubbling then remove from heat.

Pour about 1/4 of the Cream into the bowl while whisking.

Once the Egg mixture has tempered pour it back into the saucepan and keep stirring until combined.

Strain the mixture and pour into small ramekins (about 6 to 8).

Preheat oven to 150°C.

Place the ramekins in a baking dish.

Fill a baking dish with hot water so it will be about halfway up the ramekins.

Bake for about 60 mins or until the center is wobbly like jelly and the edges are firm.

Remove the ramekins and allow to cool then cover with jiffy and refrigerate.

Before serving spread about 1 teaspoon Sugar on the custard in each ramekin then torch until it browns.