1 litre premium vanilla ice-cream
6 egg yolks
2 tablespoons caster sugar
Place six ovenproof dishes (3/4-cup capacity, 7cm in diameter) in a large roasting pan.
Place ice-cream in a large microwave-safe bowl. Microwave on High (100%), stirring halfway, for about 2 minutes or until melted but not hot.
Whisk egg yolks into melted ice-cream. Divide evenly among dishes.
Pour enough boiling water into roasting pan to come halfway up the side of dishes.
Cook in a slow oven (150C) for about 20 minutes or until just set. Custard should still have a slight wobble. Carefully transfer dishes to a wire rack to cool. Refrigerate, covered, overnight.
To serve, sprinkle sugar evenly over custard. Using a kitchen blowtorch, carefully caramelise sugar until it starts to bubble and forms a crust. Stand for about 2 minutes or until caramel cools and hardens. Serve.