200ml double cream
200ml whipping cream
1 vanilla pod
50g caster sugar plus extra to sprinkle on top to caramelise
4 egg yolks
roasting pan / high-sided baking sheet to serve as a water bath
2 mixing bowls
1. Pre-heat your oven to 160°c
2. Gently heat the cream and half of the sugar in the saucepan
3. Cut open the vanilla pod and scrape the seeds in to the mix, then put the pod shell in also.
4. Separate the egg yolks in to a mixing bowl and add the remaining half of the sugar
5. Whisk until pale
6. A soon as the cream mix has started to boil, remove it from the heat
6. Gradually, pour the hot cream mix into the egg yolks whisking all the time
6. Place a sieve over the second mixing bowl and pass the mixture through it
2. Fill your roasting pan with about 1.5cm of boiling water water and carefully place the ramekins inside
7. Divide the mixture between the 4 ramekins
8. Bake in the oven for 30-35 minutes until they are softly set – they should wobble a bit like jelly!
9. Remove from the oven and place the ramekins on to a wire rack to cool
10. Place into the refrigerator for at least 4 hours
11. When ready to serve, wipe any custard away that is stuck to the edges
12. Sprinkle caster sugar over the top of each crème brûlée to completely cover the custard
13. Using the blow torch, hold the flame above the sugar and keep turning the ramekin until all caramelised.
14. Allow melted sugar to firm and serve!!
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