Crème Brûlée

Steps

1. 1

   Preheat the oven to 150°C. Split the vanilla pod lengthwise and scrape out the seeds.

2. 2

   Heat the cream with the pod and seeds until barely simmering. Remove from heat and infuse for 10 minutes.

3. 3

   Whisk egg yolks with sugar until pale. Gradually pour in the warm cream while whisking.

4. 4

   Strain the custard and divide among 4 ramekins. Bake in a bain-marie for 40–45 minutes.

5. 5

   Cool, then refrigerate for at least 2 hours. Just before serving, sprinkle with brown sugar and caramelise with a blowtorch.