My recipe is
4 free range eggs yolks separated. I use whites to make a pavlova.
Whip yolks with 1/2 cup sugar.
Heat 250mls full milk and 250mls normal cream with vanilla extract,1 teaspoon.
Just before it boils take it off heat. Gradually add to egg mixture while whisking. When done you put in ramekins. Put these in a water bath of water and put some foil over it to keep the heat in. Cook at 170celsius for 30 minutes or until you can see they are cooked. Take out and cool, now the magic. Take from fridge and when ready to serve.sprinkle with castor or ordinary sugar then using a small propane torch heat the sugar until it goes a browny colour. Then serve. The top will have set to a toffee like crunch.
Sounds complicated but I make it in 5 minutes.
Always a hit. My daughters friend said its better than 1 she gets at a French restaurant .