Creme Brûlée

Recipe serves 4

Ingredients:

500ml Double Cream

1 vanilla pod or a teaspoon of vanilla extract

4 egg yolks

100g (4 ounces) caster sugar

Method:

1. Pre-heat an oven to 150C/300F/Gas Mark 2
2. Pour the cream into a mixing bowl placed over a pan of simmering water.
3. Slice the vanilla pod length ways and scrape out the seeds, add the contents or a teaspoon of vanilla extract into the cream. Discard the empty vanilla pods.
4. Warm the cream gently until almost boiling making sure the vanilla is stirred in well.
5. Beat together the egg yolks with half of the sugar in another mixing bowl.
6. Gradually pour in the cream whilst stirring continuously to ensure the egg doesn't scramble and that the sugar is fully dissolved.
7. Pour the finished mixture equally into 4 ramekins.
8. Place the ramekins into the rack in the tray of a Creme Brûlée set.
9. Pour hot water into the tray until it's about half way up the outside of the ramekins.
10. Place the tray in the pre-heated oven and bake for 30-35 minutes.
11. Remove and allow to cool. Once cooled, place the ramekins in the fridge if not being served immediately
12. Before serving, sprinkle half of the remaining sugar on top of the cooked mixture and heat with a cooks blowtorch until it forms a thin layer of caramel.
13. Repeat step 12 with the remaining sugar before serving.