Crème brulèe shooters

Instructions

1. Preheat oven to 150°C. Split and scrape seeds from vanilla bean. Heat cream, ⅓ cup caster sugar and vanilla pod and seeds, until just boiling. Remove from heat and stand for 2 minutes, or until cooled.
2. Meanwhile, combine yolks and remaining caster sugar using a spatula. Do not incorporate any air.
3. Ladle cream onto egg mixture and, using a wooden spoon or spatula, slowly mix. Make sure cream isn’t too hot or else eggs will scramble. Strain mixture into a jug.
4. Place a damp cloth at the base of a large baking dish and place 12 small cups (espresso-size) onto cloth. Pour custard into cups. Fill the baking dish woth boiling water, adding enough to reach halfway up sides of cups. Cover with a lid to create a bain-marie. Bake for 25–35 minutes, until set.
5. Remove cups from bain-marie. Chill in fridge for at least 3 hours.
6. Sprinkle ½ tbsp white sugar over tops of each custard. Using a blowtorch, carefully heat sugar while turning the cups around, to evenly caramelise. Allow caramel to set for 1–2 minutes, or until crisp. Serve.