Crème brûlée recipe

1. Preheat the oven to 150°C, fan 130°C, gas 2. Place 4 small ramekins (roughly 150ml capacity) in a deep roasting tin.
2. Pour the cream and vanilla pod into a small saucepan set over a medium heat and warm for 3-4 mins until a whisp of steam rises from the pan. Set aside to infuse for 10 mins. Remove the vanilla, using a teaspoon to scrape any remaining seeds into the cream.
3. In a bowl, whisk the egg yolks with the cornflour and 2 tbsp sugar. Gradually pour in the cream and stir to combine. Strain the mixture into a jug.
4. Carefully pour the custard into the ramekins, then transfer to the oven. Pour a kettle of boiling water into the roasting tin until it comes three-quarters of the way up the sides of the ramekins. Take care not to splash water into the custard. Cook for 35-40 mins until a thin skin has formed and the custard has a uniform wobble when gently shaken side-to-side.
5. Leave to cool fully in the water bath in the turned off oven until room temperature. Then transfer to the fridge and cool, uncovered for a minimum of 2 hrs or for up to 24 hrs.
6. When you’re ready to serve, evenly sprinkle the remaining sugar over the top of each ramekin. Ideally, use a pastry blowtorch to caramelise the top, sweeping back and forth over the sugar in a uniform motion until it is deep golden and caramelised. Or, briefly place under a hot grill, taking care not to scramble the custard under the high heat. Set aside for 5 mins to allow the sugar to harden before serving immediately.

Tip: Chill the crème brûlée uncovered in the fridge to prevent condensation dripping onto the surface of the custard, which would crystalise the sugar when caramelised.

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