Preheat the oven to 150°C.
Heat the cream with the vanilla pod, without bringing it to the boil.
Whisk the egg yolks with the sugar, together with 60 ml Top Caramel.
Pour the hot cream over the yolk mixture and mix well. Pour the mixture into the crème brûlée moulds.
Place in a high-sided oven dish and fill 3/4 of the way with boiling water. Bake in a hot oven for approx. 30-40 minutes.
Allow to cool completely.
Sprinkle with cane sugar, then pass a blowtorch over the top and serve.