Lara's Dinner Party (Part 1, Creme Brulee)

Lara, I'm making it up to you, with more food! I'm cooking a three-course dinner for my family, Lara and my other friend Kitty. I'll post the recipes in the order I made them, and I made dessert of creme brulees the night before first. Here's how I did it!
Here I see I made them in cutesy heart shaped ramekins; that has its virtues, although it is much more welcoming and a lot easier to cook this in one dish- just add about 10 minutes to the cooking time.
1)Whisk 6 egg yolks and 60g caster sugar together until it's a little paler and thicker. It won't increase in volume, but it will thicken and all the sugar should be nearly dissolved. To separate the eggs, I like to crack the egg in the palm of my hand and let the egg white fall between my fingers and flip the yolk between each hand until it's clean of white.
2)In a saucepan, whisk 450ml of double cream, 100g mascarpone that's softened at room temperature a bit, and a teaspoon of vanilla beans from a pod or jar. I prefer seeds over essence as the taste is better and you don't alter the consistency. If you can only get essence use 2 teaspoons. Whisk it until there are no lumps of mascarpone.
3)Heat to nearly boiling, then remove from the heat. If a film has formed over the cream then whisk it back in before gradually pouring it into the eggs, mixing constantly. Don't beat it as it goes foamy, just stir until it's combined.
5)Pour into your ramekins. How many you fill depends on their size. Pouring through a sieve helps dispel air bubbles- if a large cloud remains tap it off with a spoon (consider your cook's treat). Put the ramekins in a roasting tin and pour water from a recently boiled kettle around them to about half full so they cook evenly.
6)Bake them in a pre-heated oven at 150 degrees and put them on a low shelf so they don't brown. Cook for 30 minutes until firmer but still a little wobbly. It should jiggle like a dance move but not wave like a Mexican. Some may need 5 minutes longer. If they go slightly brown and messy at the top like mine, that's no problem as the caramel will hide it. If they feel very wobbly that's okay as they do firm up in the fridge.
7)Before you torch them you will need to let them cool in the fridge. I left them overnight, but it certainly doesn't need that long; you're just aiming to have them fully chilled. Take them out and sprinkle fully and evenly with caster sugar, then gently torch them with a blowtorch until the sugar goes a dark amber colour, but don't burn it!