I guess this is what this is - cop out Crème Brûlée. Just don't try it with Bird's custard powder - I don't think it will have quite the same effect.
It is also unfairly easy to make!
600ml double cream (it must be double, high fat content is crucial)
5 egg yolks
1 vanilla pod / 1 tablespoon vanilla bean paste
100g caster sugar plus extra for caramalising
6 ramekins and a baking dish big enough to fit them all in
Preheat the oven to 150C
Pour the cream into a saucepan and add the vanilla extract or slit the vanilla pod lengthways, scrape out the seeds and add the seeds and the pod to the cream.
Heat gently to just below boiling point then remove from the heat and allow the vanilla to infuse.
Whisk the caster sugar and egg yolks together in a large bowl, getting as much air into the mixture as possible.
Remove the vanilla pod from the cream if using then gradually pour the cream into the sugar and egg mix, whisking continuously as you do so. The custard should be smooth, with no lumps and a light froth on the top.
Pour the custard into the ramekins, then put the ramekins in a baking tray and fill the baking tray with hot water (about half way up the side of the ramekins, making a bain marie).
Bake in the oven for about 30 minutes or until just set. They should still wobble when moved.
Allow to cool for an hour before putting in the fridge to chill.
Remove from the fridge 20 minutes before serving to bring them up to room temperature.
Sprinkle caster sugar on the top and caramalise it with a cooks blowtorch (I always want to sport a visor a la Flashdance when using mine) or under a hot grill.
Leave for 2 minutes to allow the sugar to set hard before serving.