100-ml full cream milk

3 tbsp mascarpone cheese 

Pinch of salt      

6 large eggs yolks

3 tbsp caster sugar

1 tbsp vanilla bean paste/ vanilla bean pod

Step 1:

Preheat the oven to 150'C .Combine all cream, mascarpone and 2 tbsp of sugar in saucepan over medium heat. Stir occasionally for 5-6 minutes until small bubble begin to appear around the edges of pan. Set aside. Boil water for later use.

Step 2:

Beat egg yolks and vanilla in a bowl until light and smooth. Gradually pour hot cream into the egg yolks while stirring constantly ,until well mixed. Strain mixture through a fine sieve. Pour mixture evenly into 4 a anti Ramekins.
Step 3:

Place ramekins into baking pan and put on middle shelf of warm oven. Pour boiling water in the baking pan until it reaches halfway up sides of ramekins. Cover baking pan loosely with aluminum foil. Bake for approximately 30 minutes unit set. Remove carefully from oven,cool,then refrigerate for 2-3 hours,

Step 4:

Sprinkle extra 1/3 cup of sugar evenly over custards. Using circular motion, heat the sugar with the Avanti Creme Brûlée Torch. Continuously move the flame over the sugar until it melts and becomes golden brown and bubbly. Serve with fresh berries or selection of seasonal fruit... Awesome