Créme Brulée

Method

• step 1

  Preheat the oven to 150C/300F/Gas 2

• step 2

  Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream

• step 3

  Chop the empty pod into small pieces, and add them to the cream.

• step 4

  Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.

• step 5

  Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.

• step 6

  Bring the cream back to boiling point. Pour it over the egg mixture,

• step 7

  whisking continuously until thickened - this indicates that the eggs have begun to cook slightly

• step 8

  Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.

• step 9

  Place the ramekins into a large roasting tray and pour in enough hot

• step 10

  water to come halfway up their outsides. (This is called a

• step 11

  bain-marie.

• step 12

  Place the bain-marie onto the centre shelf of the oven and bake for

• step 13

  40-45 minutes, or until the custards are just set but still a bit wobbly in the middle

• step 14

  Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed

• step 15

  When ready to serve, sprinkle one level teaspoon of caster sugar

• step 16

  evenly over the surface of each crème brûlée, then caramelise with

• step 17

  a chefs' blow-torch.

• step 18

  12. Set aside to cool for a couple of minutes, then serve