Preparation method

1. Preheat oven to 160°C.
2. Scrape vanilla seeds into cream, and heat.
3. Beat eggs and sugar together, until pale and fluffy.
4. Pour a little hot cream into egg mixture, and then whisk mixture into hot cream.
5. Strain into 4 x 125ml ramekins. Place in a bain-marie.
6. Bake for about 30-40 minutes, or until set.
7. Top with a sprinkle of extra sugar, and torch to crisp.