Crack the eggs and separate the yolks in a bowl. Add sugar, salt, and vanilla essence to the egg yolks, and using a beater whisk it gently until a smooth paste is formed.

Place a pan over medium heat and add cream to the pan, do not boil it just bring it to a simmer.

Once it simmers, put it in a beaker or a bowl and start adding it to the egg yolk mixture slowly.

Add the cream little by little and do not forget to keep whisking the mixture the whole time until you have added all the cream to the egg mixture.

Once you are done, put the mixture through a sieve so no lumps are left.

Divide and equally pour the mixture into 4 ramekins and place the ramekins in a bigger dish.

Fill the dish with hot water 2/3rd of the way up to the sides of the ramekins.

Pu the dish (water bath) in a preheated oven and bake for 35-40 minutes at 160ºC/320ºF.

The custards must be set with a little jiggle in the center. Allow them to cool completely at room temperature.

Then cover and refrigerate overnight or for at least 4 hours.

Finally, pour 2 tbsp of sugar over each custard in the ramekin and evenly distribute it. Use the kitchen torch to caramelize or broil the sugar on high heat.

Let it sit for 3-4 minutes. Crack the surface and enjoy the crunchy sugar coat with yummy custard in every bite.