To a small saucepan, add the cream and vanilla essence and heat through, then set aside.
Using an electric hand mixer, beat together egg yolks and sugar until white.
Slowly add the cream to the eggs, a little at a time, continuing to beat as you add the cream.
Divide the mixture between two ramekins. Place the ramekins in an ovenproof dish, then pour boiling water into the dish to come halfway up the sides of the ramekins.
Place in oven and cook for 40 minutes at 150 C.
Remove from oven and cool completely, then cover in plastic wrap and place in the fridge for at least an hour.
Before serving, sprinkle about 1/2 Tbsp of sugar over the top of each, then use a kitchen torch to caramelize. Cool for 2 minutes, serve and enjoy!
