Classic Crème Brûlée

Ingredients

• 500 ml (17 fl oz) heavy cream
• 100 g (3.5 oz) granulated sugar
• 5 large egg yolks
• 1 vanilla bean or 1 tsp vanilla extract
• 50 g (1.8 oz) superfine sugar for caramelizing

Instructions

1. Preheat the oven to 150°C (300°F).
2. In a saucepan, heat the heavy cream and vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it infuse for 10 minutes.
3. In a bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
4. Gradually add the warm cream to the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Strain the mixture through a fine sieve into a jug to remove the vanilla bean and any cooked egg bits.
6. Divide the custard mixture evenly among four ramekins.
7. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the custard is set but still slightly wobbly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours.
10. Before serving, sprinkle superfine sugar evenly over the top of each custard.
11. Using a kitchen torch, caramelize the sugar until it forms a golden crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.

Tip