Delicious Crème Brulèe

Method

1. Preheat oven to 170°C.
2. Split the vanilla pod lengthways and scrape out the seeds.
3. Place the cream in a saucepan and add the seeds and pod.
4. Slowly heat until just about to boil.
5. Take off the heat, leave to infuse for 15 minutes, then remove the pod.

CUSTARD:

1. Whisk together the egg yolks and sugar until pale and fluffy.
2. Add the vanilla cream to the eggs.
3. Stir until thoroughly combined, then return to the pan and cook over a very low heat, stirring all the time until the mixture has slightly thickened and coats the back of the spoon.
4. Pour mixture into 4 ramekins and place in a deep roasting tray.
5. Place on the oven shelf, then fill the tray ½ full with boiling water from a kettle.
6. Bake for 15 minutes, until almost set.
7. Cool completely.

FINISH:

1. Preheat grill to hot.
2. Sprinkle 7,5 ml castor sugar evenly over each pud, then grill for 1-2 minutes until golden or use a cook’s blow torch which is recommended.
   NB: Do not attempt to ‘bake’ the castor sugar until sugar is caramelised on top as the cream will curdle. Use the blow torch or the grill but watch it carefully so not to burn the pudding.

TIPS:

Serve at room temperature. Cook the custard the day before, pop in the fridge overnight, then brulèe up to an hour before serving.

Don’t pour hot cream on to raw yolks or you’ll scramble them – they won’t set and will make your custard lumpy.

Make sure you cook the custard over a low heat and stir continuously.

Cooking with a roasting tray filled with water in the oven is known as using a bain-marie. It protects the custard from the fierce heat of the oven and makes curdling less likely. The water must be hot before it goes in – if it goes in cold, it will change the cooking time. For safety, fill the tray once it’s in the oven, so you don’t have to carry it.