Method

• 1.
  Beat the yolks, cornflour and sugar with electric beaters until thick.
• 2.
  Scrape the seeds from the vanilla bean into a pan, discarding the bean. Add the cream and bring to the boil. Pour over egg mixture and stir to combine. Return to a clean pan and cook over low heat until thickened.
• 3.
  Pour through a fine sieve, place in a bowl and cover with plastic wrap. Refrigerate for 1 hour. Fill serving spoons with mixture, sprinkle with sugar and use a kitchen blowtorch to carefully caramelise the surface. Alternatively, place under grill and serve immediately.