Creme Brulee

Only four ingredients, and the entire difficulty is heat control. The custards bake in a water bath so they set gently rather than scrambling at the edges, and they must be properly cold before the sugar is burnt on, or the heat travels down and loosens them.

1. 1

   Heat the cream with the vanilla until it just steams. Do not let it boil.

   For this step

   • 2 cups (480 g) double cream
   • 1 tsp vanilla extract
2. 2

   Whisk the yolks with the sugar until pale, then pour the hot cream in slowly, whisking the whole time.

   For this step

   • 2 cups (480 g) double cream
   • 5 egg yolks
   • 0.33 cup (65 g) caster sugar
   • 4 tsp (20 g) caster sugar
3. 3

   Strain the mixture into a jug. Straining removes the stringy bits of egg and gives you a smooth set.

4. 4

   Pour into four ramekins, stand them in a roasting tin, and pour hot water into the tin to come halfway up their sides.

5. 5

   Bake at 150C for 30 to 40 minutes until they wobble as one piece in the middle. Cool, then chill for at least 4 hours.

6. 6

   Sprinkle a thin even layer of sugar over each and blowtorch, or grill very close, until dark amber. Eat within the hour.

   For this step

   • 0.33 cup (65 g) caster sugar
   • 4 tsp (20 g) caster sugar

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