1 teacup cream
2 egg yolks
2tsp golden brown sugar
1 vanilla pod/vanilla extract/essence
Pour the cream into a heavy bottomed sauce pan. Scrap the vanilla beans into it, also drop in the pod. Beat the yolks with the sugar. Now bring the cream to a boil on a low flame, when it's barely simmering slowly pour in the yolks. it is important to keep the flame low and stir continously. when the custard is fairly thick(this should not take more than 5 mins of cooking), take off the fire. Have ready two small ovenproof ramekins. Strain the custard into the bowls. Now place the bowls in a pan of water and bake at 175 deg for about 20 mins. The custard should be still wobbly. Once done, allow to chill in the refrigerator.
When ready to eat, sprinkle the tops of the ccustard with the brown sugar and place under a hot grill for about five mins for the surface to caramelise. Chill again briefly or serve right away