1 vanilla bean, split
500ml pouring cream
5 egg yolks
¾ cup caster sugar, plus extra for cararmelising
Place vanilla, milk, and cream in a medium saucepan over medium heat and bring to the boil. Remove from heat and set aside.
Place egg yolks and sugar in the bowl of an electric mixer and whisk for 4-5 minutes, or until pale and thick. Add cream mixture and whisk until combined. Pour back into a clean saucepan and cook, stirring, over low heat for 4-5 minutes, or until custard thickens and coats the back of a spoon. Pour into four 1-cup-capacity ramekins and refrigerate for 6 hours or overnight.
To serve, sprinkle the tops with sugar and caramelise with a blowtorch or under a preheated grill.