Crème brûlée

Serves 6 Desserts and puddings

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Method

Preheat the oven to 160˚C/325˚F/Gas 3. Pour the cream into a saucepan with a lid. Split the vanilla pods lengthways and scrape the seeds into the cream and then add the pods. Bring just to the boil and simmer for a few minutes, then turn off the heat and pop on the lid. Infuse for 15 minutes.

Beat the egg yolks with the sugar in a large heatproof bowl until pale and creamy. Bring the cream back to boiling point, fish out the pods, then add the egg mixture. Turn down the heat and constantly whisk until the mixture starts to thicken and you have a smooth, custard-like consistency. It mustn’t boil otherwise the eggs will curdle. Pour into the ramekins until two-thirds full.

Sit the ramekins in a bain-marie – a large roasting tray at least 8cm deep – and pour in enough hot water to come three-quarters of the way up the sides of the ramekins. Place on the middle shelf of the oven and cook for 35-40 minutes until the crème brulées are set but a bit wobbly in the middle. Remove from the water and allow to cool before placing them in the fridge.

An hour before serving, sprinkle 1tbsp brown sugar over the surface of each, then caramelise with a blowtorch or a very fierce preheated grill until golden and bubbling. Leave to cool for a few minutes, and then pop back in the fridge until dessert time.