Set your Anova to 195ºF/90.5ºC.

In a medium-size mixing bowl, combine the egg yolks and sugar and whisk until pale and well-combined. Set aside.

Pour the heavy cream into a small saucepan with deep sides and place over medium-high heat, bringing only to a simmer.

Once the cream is heated, choose your flavoring and allow to simmer lowly for 3 - 4 minutes.

Remove pan from the heat, and after allowing to cool for a couple of minutes, pour a small amount of the cream through a fine-mesh sieve or strainer into the yolks to temper them. Whisk to combine, and then continue the straining and whisking process with the rest of the cream.

Divide the mixture evenly between 4 4-to-8 ounce mason jars with two-part screw-top lids.

Attach the lids and screw shut to 'fingertip tightness'.

Place the jars into the bath.

Cover the vessel with cling film/Saran Wrap and set the timer for 45 minutes.

Remove the jars from the bath and dry off with a towel. Allow to cool for a few minutes on the countertop before putting in the refrigerator for a minimum of 4 hours.

When you are ready to consume, take out of the refrigerator and remove the lid. If the surface is not smooth, remedy it by grazing the surface with the back of a heated spoon.

Sprinkle ½tsp - 1tsp sugar on the top of each custard.

Caramelize with a blow torch or underneath a preheated broiler/salamander.

Tap-tap-tap and enjoy!