Ingredients
1 litre premium vanilla ice-cream
6 egg yolks
2 tablespoons caster sugar
Method
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Place six ovenproof dishes (3/4-cup capacity, 7cm in diameter) in a large roasting pan.
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Place ice-cream in a large microwave-safe bowl. Microwave on High (100%), stirring halfway, for about 2 minutes or until melted but not hot.
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Whisk egg yolks into melted ice-cream. Divide evenly among dishes.
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Pour enough boiling water into roasting pan to come halfway up the side of dishes.
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Cook in a slow oven (150C) for about 20 minutes or until just set. Custard should still have a slight wobble. Carefully transfer dishes to a wire rack to cool. Refrigerate, covered, overnight.
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To serve, sprinkle sugar evenly over custard. Using a kitchen blowtorch, carefully caramelise sugar until it starts to bubble and forms a crust. Stand for about 2 minutes or until caramel cools and hardens. Serve.
