For the cream mixture
Heat the milk, cream, vanilla and half the sugar in a pot to reach boiling point. Allow cream to cool and mix the egg yolks with the remaining sugar in a basin using a whisk. Combine the cream with the yolks, strain through a fine sieve and divide into ovenproof bowls. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge to cool.
For burning the cream
Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.