The Cooking Mawma

1: Preheat oven to 350 degrees.

2: In a saucepan on medium heat, add heavy cream, milk, and vanilla. Stir to combine. Cook until it's scalded, meaning it has a little layer of film/skin on the top.

3: In a bowl, add yolks and sugar and whisk until combined. Should be light and fluffy.

4: While whisking eggs vigorously, slowly pour hot liquid mixture into egg/sugar mix. Keep whisking until all liquid mixture is combined into egg mixture. Do not pour fast – you do not want your eggs to scramble.

5: Strain your mix to remove foam. Scoop off any additional foam.

6: Pour into individual ramekin bowls. Place ramekin bowls in a baking dish and fill halfway with hot water.

7: Place in oven and bake at 350 degrees for 30-40 minutes depending on the size of your cup. It should have a jiggly consistency but also be sort of firm.

8: Refrigerate until totally cool – at least 4 hours. Overnight if you have the time.

9: Scoop sugar and sprinkle on top of cooled cream so it's nicely coated.

10: Using a handheld blowtorch, slowly torch until caramelized and hardened. If you don’t have a blowtorch, you can put your oven on high broil and put them in for a few minutes, monitoring closely.

11: Top with berries and mint.