Created by ImPat on October 5, 2018
Step 1: Combine cream, milk and vanilla in a saucepan over medium heat and bring to a simmer (do not bring to the boil) and then remove from heat.
Step 2: Beat egg yolks and 1/2 cup of the sugar with electric beaters until thick and pale and then slowly add hot cream mixture, stirring gently, until combined.
Step 3: Strain into a jug and pour evenly into ramekins.
Step 4: Add enough hot water to a roasting pan until water comes halfway up the sides of the ramekins and bake for 35 minutes or until just set.
Step 5: Cool slightly and then chill for 4 hours or until set.
Step 6: Meanwhile, line a baking tray with baking paper.
Step 7: Melt remaining sugar in a saucepan over medium heat, swirling occasionally, until dissolved and a rich golden toffee forms.
Step 8: Pour onto tray and stand at room temperature for 30 minutes or until hard and then break into pieces and place in a food processor and add salt and process until finely chopped and place in an airtight container.
Step 9: To serve, sprinkle crushed salted toffee over each ramekin and then using a blowtorch, heat until toffee melts and caramelises.
Step 10: TIP - if you don't have a blowtorch, place ramekins under a pre-heated grill/broiler to melt the toffee.