Crème Brûlée

Ingredients

• • 600ml cream
• • 1 vanilla pod, split, or 1 tsp vanilla extract
• • 6 egg yolks
• • 80g sugar, plus 6 tbsp extra for the topping

Method

1. Heat oven to 150°C.
2. Heat the cream with the vanilla pod until just simmering, then remove from heat and infuse for 10 minutes.
3. Whisk the egg yolks and sugar together until pale, then gradually whisk in the warm cream.
4. Strain into 6 ramekins and place in a roasting dish. Pour hot water into the dish to come halfway up the sides of the ramekins.
5. Bake for 35-40 minutes until just set with a slight wobble. Cool, then refrigerate for at least 2 hours.
6. Sprinkle each custard with a tablespoon of sugar and caramelise with a kitchen blowtorch, or under a hot grill, until golden and crisp.