Crème Brûlée recipe
Deliciously creamy custard topped with a crackling sugar glaze; this 5-step recipe will go down a treat!
1 vanilla pod
570ml double cream
3-4 tsp vanilla extract
4 egg yolks
1 tbs caster sugar
50g caster sugar
Pour the cream into a saucepan and add the vanilla extract and vanilla pod seeds – bring the mixture up to scalding point.
Mix the yolks and caster sugar in a bowl and pour the hot cream onto the mixture, stirring.
Return the mixture back to the saucepan and stir all the time on a gentle heat until the custard coats the back of the spoon.
Sieve and pour into ramekins and chill thoroughly.
Sprinkle 1 dsp caster sugar on top of each ramekin and melt with a blow torch until golden brown.