Place the cream,sugar and vanilla seeds in a sauce pan,turn on the oven in medium heat when nearly boil turn off the heat, let it cool for 5 minutes.
Whisk the eggs,then put back the cream in the oven and wait till rolling boil when nearly at the top quickly pour in eggs and mix it at once.
Turn on the oven for 115C
Sieve the mixture into a bowl.
Pour the mixture into ramekins about 2/3
Put in baking dish with towel,then pour boiling water about half way up.
Bake for about 30 minutes, until the custards are cooked but still wobble.
Remove from the oven, let it cool then put in the fridge until cold.
When ready to serve sprinkle some caster sugar at the top, then scorch the tops with kitchen blowtorch.If you don't ave the blowtorch, place the ramekins in the oven and grill at 200C until the sugar caramelised
