Instructions: Whisk the egg yolks in a bowl until frothy.

Mix the sugar and water in a saucepan and stir over a high heat until the sugar has dissolved and the water is boiling. Brush the sides of the pan down with cold water, then allow the mixture to boil without stirring until a deep golden colour. While the sugar is caramelising, bring the milk and cream just to the boil and remove from the heat.

Once the sugar has caramelised, slowly pour the milk/cream mixture into the caramel, stirring all the time with a wooden spoon, adding a little at a time.

Whisk in the egg yolks gently then divide this mixture into 6 or 8 souffle dishes or oven-proof ramekins.

Place the ramekins in a baking dish and half fill with hot water. Bake at 150c. for 45 minutes, then remove the ramekins from the water and chill. Just before serving, dredge the tops with icing sugar and caramelise with a blowtorch or under a grill. Watch carefully to ensure that it doesnt burn.

Serve immediately.

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