1. Put the egg yolks into a mixing bowl with 25 g (1 oz) of the caster sugar and whisk very lightly together.
2. Put the cream into a saucepan with the vanilla bean and heat gently until it’s almost boiling.
3. Gently whisk the cream into the egg yolks.
4. Set the bowl of custard over a saucepan of hot water and cook, stirring until the custard becomes thick.
5. Immediately train the custard through nylon sieve into a heatproof serving dish, about 20 cm (8 inch) diameter and 2.5 cm (1 inch) deep.
6. Allow the custard to cool, then chill in the refigerator, preferable overnight, until set.
7.  2 hours before serving, remove the custard from the refrigerator and sprinkle the surface with the remaining caster sugar, making sure that it forms a single layer.
8. Allow to stand for about 10minutes, then cook under a hot grill until the sugar dissolves and turns into a golden caramel colour.
9. Cool then chill before serving.

List of ingredients required:

• 8 egg yolks
• 50 g (2 oz) cater sugar
• 600 ml (1 pint) double ceam
• 1 vanilla bean, split lengthways