Pre-set the Kleenmaid Steam Combi Oven to 100 degree steam function
In a small saucepan, heat the cream on the Kleenmaid Induction Cooktop on level 6 and bring to a simmer (do not boil)
Whisk together egg yolks, vanilla and caster sugar in a medium bowl. Slowly whisk the cream into the egg-yolk mixture until well combined. Pass through a sieve.
Pour evenly into 6 ramekins.
Bake in the Steam-Combi Oven for 30 minutes or until just set. Remove from oven and allow to cool.
Cover and chill for 4 hours or overnight in the fridge.
Sprinkle each brulee with a thin layer of caster sugar and use a brulee gun to caramelize the tops.