Heat your sous vide to 83° Celsius

Place the cream, milk, egg yolks and fructose into a mixing bowl

Whisk to combine

Place 5mls of the compote (if using) into the bottom of each glass jar

Carefully pour the mixture into each jar, leaving a small gap at the top of each one

Screw on the lids, to finger tight

Carefully place the jars into the sous vide, making sure that they don't topple over

Leave for 1 hour, then remove and cool before placing into the fridge

Just before serving, remove the lids and dust each one with a fine layer of caster sugar

Use a blow torch or your grill to caramelize the sugar