Crème Brûlée
Silky vanilla custard with a satisfyingly crisp caramelised sugar top.
Ingredients
- 600ml double cream
- 1 vanilla pod (or 2 tsp vanilla extract)
- 6 egg yolks
- 80g sugar, plus extra for topping
Method
Heat the cream with the vanilla pod until just below boiling, then remove from heat and infuse for 10 minutes.
Whisk the egg yolks with the sugar until pale, then slowly pour in the warm cream, whisking constantly.
Strain into ramekins and place in a water bath. Bake at 150°C (300°F) for 35-40 minutes until just set with a slight wobble in the centre.
Chill for at least 4 hours. Sprinkle sugar on top and caramelise with a blowtorch or under a hot grill just before serving.
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