Recipe Method

1. Preheat the oven to 115°C.
2. Pour the cream into a small saucepan and add the split vanilla pod. Bring to the boil, turn off the heat. Cover and leave for 10 minutes.
3. Place the sugar in a heavy based saucepan. Heat the sugar, watching closely as it melts. Swirl the pan to incorporate the areas that are not melted - but do not stir.
4. Once the caramel has reached a light golden colour and the sugar is melted, remove from the heat and slowly pour the warm cream in.  Whisk continuously. The mixture will bubble.
5. Whisk the eggs and yolks together well.  Pour a little caramel mixture into the eggs and mix well.  Add the remaining caramel in a slow and steady stream, while mixing continuously.
6. Whisk in the salt, to taste. Strain the mixture into a jug.
7. Place 4 - 6 ramekins in a deep oven roasting tray. Fill each one with the cream and egg mixture.
8. Pour boiling water into the tray around the ramekins until it comes halfway up the sides.
9. Place in the oven and bake for 40 minutes to an hour, until they are set but still slightly soft in the centre.
10. Remove from the water and cool to room temperature. Refrigerate.
11. Just before serving, sprinkle a thin layer of sugar, about one teaspoon, evenly over the top of each and caramelise with a blowtorch or under a hot grill.
12. Allow to cool for a few minutes before cracking into them.