Preheat the oven to 150 degrees C (300 degrees F).
Caster Sugar (2 Tbsp)
until pale and well combined.
In a sauce pan, on low heat, gently heat the
Fresh Cream (3 oz)
Milk (1.5 oz)
without bringing to boil.
Pour the heated milk and cream into the sugar and egg mixture while whisking continuously to ensure the egg doesn't curdle.
Vanilla Essence (1 tsp)
Strain the liquid to a small size bakeware like a ramekin.
Place it in a baking dish and pour water to make a water bath.
Bake for 40 minutes to 1 hour.
When done, set aside to cool.
Caster Sugar (1/4 cup)
on top, use a blow torch to melt sugar and caramelize. Serve and enjoy!