With the mixer on low, slowly add in your hot cream. Stir in the vanilla and orange liqueur.
Pour the mixer through a mesh sieve to catch any thick eggy bits, then pour it evenly into three 6 ounce ramekins. Shallow, wide ramekins are best, but if you don’t have those (which I don’t) everything will be fine. You may just have to bake your custard a bit longer.
Place your ramekins in a rectangular cake pan. Pour the water from your recently boiled kettle into the cake pan until it comes about half way up the side of the ramekins.
Place the whole thing carefully in the oven and bake for about 40 minutes or until there’s just the slightest hint of a wobble.
Allow the custard to cool to room temperature, then put it in the fridge for at least two hours.
Sprinkle a teaspoon of sugar evenly over the top of each custard, and use your kitchen torch to melt the sugar. If you don’t have a torch, you can place them under the broiler for a few minutes, but keep a close eye on them.
Give everything a few minutes to cool off, then crack and eat away.