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1
Preheat the oven to 325F/170C/gas
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2
Whisk together all the ingredients in a ceramic or stainless steel mixing bowl.
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3
Divide the mixture among six 1-cup/225ml ovenproof ramekins.
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4
Place the ramekins in a baking pan and fill the pan with warm water up to 1 inch/5 cm from the tops of the ramekins.
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5
Place the pan in the oven and bake until the custards are set but still a bit loose in the middle, about 35 to 40 minutes.
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6
Remove the pan from the oven, remove the ramekins from the pan, and let the custard cool to room temperature.
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7
Cover each with plastic wrap, transfer to the refrigerator, and refrigerate for at least 3 hours or up to 24 hours.
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8
When ready to serve, preheat the broiler.
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9
Remove the plastic covering from each ramekin.
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10
Sprinkle a layer of superfine sugar over the surface of each one.
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11
Set the ramekins in a baking pan and fill with ice water almost to the tops of the ramekins.
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12
Place the pan under the broiler and bake until the sugar crystallizes, about 30 seconds.
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13
If you have a small propane torch, you can also caramelize the sugar using the torch.
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14
Remove the ramekins from the pan, dry them off, and serve immediately.
