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Added step 1:

Heat the oven to 160 °C (325 °F) and put a kettle of water on.

Added step 2:

Heat the cream and vanilla in a saucepan over medium heat until it just simmers, then take it off the heat and remove the pod.

Added step 3:

Whisk the egg yolks with the 100 g sugar in a bowl.

Added step 4:

Whisk a little of the hot cream into the yolks, then keep adding it gradually until the yolk mixture is warm.

Added step 5:

Pour everything back into the saucepan and stir constantly over low heat until the custard thickens enough to coat the back of a spoon. Don't let it boil.

Added step 6:

Pour into four 150 ml ramekins set in a deep baking dish, then pour hot water into the dish to come halfway up the ramekins.

Added step 7:

Bake for 35–40 minutes until the custards are set at the edges with a slight wobble in the centre.

Added step 8:

Lift the ramekins out of the water, let them cool, then chill for at least 3 hours.

Added step 9:

Sprinkle each custard with a thin, even layer of caster sugar (about 1 tbsp each). Caramelise with a kitchen torch, or under a very hot grill for about 5 minutes, checking and turning every minute so it doesn't burn.

Added step 10:

Let the caramel harden for a minute or two, then serve.