When it is done, pour it into a heatproof bowl -LCB- note after publishing: pour the custard through a fine mesh sieve to catch any bits of cooked egg -RCB- and put plastic wrap right onto
the surface of the custard to avoid it getting a skin.
You can press a piece of plastic wrap against
the surface of the custard to create an airtight seal and refrigerate the pastry cream until cold (at least an hour).
Transfer to a bowl, add vanilla extract and cover with a sheet of plastic wrap pressed directly onto
the surface of the custard.
Immediately cover
the surface of the custard with plastic wrap to prevent a crust from forming.
Put the trifle dish in the fridge with the top lightly covered (not on
the surface of the custard as before).
Put a piece of plastic wrap right on
the surface of the custard and leave it on the counter to cool for a half hour.
Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above
the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface.
Cover the custard with plastic wrap, pressing the plastic wrap directly on
the surface of the custard to prevent a skin from forming.
Place cling wrap over the top, so it touches
the surface of the custard (to avoid a skin forming) and refrigerate for 3 hours to overnight.
Using a hand - held blowtorch, caramelize the sugar by holding the torch about 4 inches from
the surface of each custard and moving the torch to brown the sugar evenly.