Classic Crème Brûlée

Method

1. Preheat the oven to 110°C.
2. Pour cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Bring to the boil.
3. In a separate heatproof bowl, beat the sugar and egg yolks together until pale and fluffy.
4. Pour the hot cream over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
5. Fill 20 ramekins two thirds full and place ramekins into large roasting tray. Pour in enough hot water to come halfway up the sides of the ramekins.
6. Place the tray onto the centre shelf of the oven and bake for 40-45 minutes, or until custards are just set but still wobbly in the middle.
7. Remove ramekins from water and set aside to cool to room temperature. Chill until needed.
8. When ready to serve, sprinkle one level teaspoon of castor sugar evenly over the surface of each crème brûlée, then caramelise with a blowtorch.