Serves 8

8 egg yolks

150g sugar

1 vanilla pod

l litre pouring cream

100g soft brown sugar

Whisk the egg yolks with the sugar until pale and thick. Split the vanilla pod in two, heat the cream and add the vanilla.

Off the heat, mix the cream with the egg yolk mixture and pour into the ramekins. Cook in a bain-marie in the oven for 30 minutes at 160°C, then allow to cool. Scatter the soft brown sugar on top, pass under the grill (or blowtorch) to caramelise it, and serve immediately.