Preheat oven at 110 degrees C

Mix egg yolks with sugar and vanilla extract

Incorporate cream into mixture and combine until well blended

Sift the mixture to remove any lumps

Pour into ramekins

OPTIONAL: if you have a blow torch, lightly torch the surface of the custard mixture to remove any bubbles or foam

Bake in oven for 35-60 minutes (long time will be needed for taller ramekins)

Take the ramekins out of the oven, let the rest until cooled down then refrigerate for at least 4 hours - preferably overnight

Cover the surface of the custard with a thin layer of sugar then use the blowtorch to caramelise. After 30 seconds, the surface should harden

NO BLOWTORCH METHOD: put the ramekin in a cold water bath under broiler mode for 5 minutes