Etapes

1. Preheat the oven to 160 °C. Meanwhile, warm the cream in a pan. Split the vanilla pod lengthways, scrape out the seeds and add them to the cream. Let it simmer gently so the vanilla aroma is released. A small tip: don't throw the pod away – drop it into your homemade vanilla extract or your jar of vanilla sugar.

2. Mix the 6 egg yolks, 50 g of brown sugar and the vanilla sugar in a bowl or in a food processor.

3. Once the cream has come to the boil, pour it over the egg mixture, whisking continuously.

4. Add the rum vanilla extract and stir.

5. Fill 6 ramekins and set them in a bain-marie on a baking tray.

6. Bake for 25 minutes at 160 °C.

7. Once the custard has cooled, chill for 4 hours.

8. Just before serving: sprinkle with brown sugar and caramelise the top with a blowtorch.

   Ready! Enjoy!