This can be made the long-winded way or by the quick and easy method. Both turn out really good. I am offering both recipes below.
For the custard:
Fresh cream 2 cups
Sugar 1/2 cup
Vanilla essence 1 tsp
For the quick and easy custard:
Custard powder 3 tbsps, vanilla flavour
Full-cream milk 1/2 litre
Sugar 6 tbsps
For the topping:
Brown sugar 6 tbsps
To make the custard from scratch, beat the eggs and sugar together till light and fluffy. Fold in the cream and vanilla essence.
Divide the mixture between six ramekins and steam them for 30-40 minutes.
Cool and refrigerate for 4-6 hours.
For the quick and easy custard, heat the milk with the sugar.
Meanwhile mix the custard powder with a tablespoon or two of cold milk and make a watery paste.
When the milk begins to boil, reduce the heat and add the custard, stirring all the time.
Increase the heat and cook till bubble appear. Switch off the heat.
Divide the custard between six ramekins.
Cool and refrigerate for 2-4 hours.
Before serving, sprinkle a tablespoon of brown sugar over each ramekin.
Use the blowtorch to caramelise the sugar. Let it rest for 2-3 minutes so that a crust forms.