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Place cream and vanilla into a deep pot and heat on a low temperature.
Add the Cream and Vanilla to the egg the egg mixture. It's important to mix the cream and vanilla to the egg mixture not the other way around.
Place final mixture back onto heat and whisk one more time.
Pour the mixture into the ramekins.
Cover the ramekins and place in a fridge for 4 hours.
Sprinkle the remaining 60grams of sugar on top. Make sure there aren't any gaps. You can use more sugar if needed.
Use a blow torch to melt the sugar. Once the sugar has melted it will set again as a crunchy top layer.
Enjoy. Although try not to burn the top like I did.
Add eggs cornflower and 40g of the sugar to a bowl and whisk until a pale colour and until it's stiff