Crème Brûlée

1. 1
   Preheat oven to 180°C (160°C fan).
2. 2
   Place ramekins in a deep roasting tin.
3. 3
   Heat cream and milk in a pan.
4. 4
   Split vanilla pod and scrape seeds into the cream.
5. 5
   Whisk egg yolks and sugar until pale.
6. 6
   Heat cream until just below boiling.
7. 7
   Slowly pour hot cream into eggs, whisking.
8. 8
   Strain mixture through a sieve.
9. 9
   Remove foam from the surface.
10. 10
    Pour mixture into ramekins.
11. 11
    Add hot water to the tray (bain-marie).
12. 12
    Bake 30–35 minutes until just set with a slight wobble.
13. 13
    Cool slightly, then chill in fridge until fully set.
14. 14
    Sprinkle sugar evenly over the top.
15. 15
    Use a blowtorch to caramelise until crisp.

The centre should wobble slightly — overbaking makes it firm.

Use a bain-marie for even cooking

Chill overnight for best texture

Caramelise just before serving