Split the vanilla pod down the middle and scrape the seeds out using a small knife. Place both the seeds and the empty vanilla pod into a saucepan with the cream.

Simmer the mixture uncovered over low heat for 10 minutes. Remove from the stove and cover to infuse for 1 hour (if you are using vanilla bean paste, let it cool to lukewarm instead). Remove the vanilla pod and skim off any skin that has formed on the surface.

Preheat your oven to 130°C/265°F (120°C fan). Place 4 empty ramekins (⅔ cup / 150 ml size) in a baking pan with sides high enough to hold water halfway up the ramekins.

Boil a kettle of water.

Whisk the egg yolks and sugar together until just combined. Avoid whisking too much to prevent bubbles.

Pour the infused cream into the egg mixture and gently stir to combine. Then, divide the mixture evenly between the ramekins using a soup ladle.

Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Be careful not to let the ramekins float.

Bake for 35-40 minutes, or until the custard is set but still has a slight wobble when you shake the ramekin gently.

Remove the ramekins from the water and allow them to cool. Refrigerate for at least 6 hours, or preferably overnight (up to 3 days is okay).

To serve, sprinkle a thin layer of caster sugar on top of each custard. Using a kitchen torch or broiler, caramelize the sugar until it melts and forms a hard, crunchy layer. Allow to cool for a minute before serving.