Ultimate crème brûlée
Makes four 175 ml ramekins
Vanilla custard baked gently in a water bath, chilled, then topped with a torched caramel sugar crust.
| prepPreheat oven to 350°F / 180°C (160°C fan / gas 4) | ||||||||
| prepSit four 175 ml ramekins in a deep roasting tin, at least 3 in / 7.5 cm deep | ||||||||
| 1 large carton / 284 ml double cream | Split vanilla, scrape seeds into cream | Heat cream just to bubbles, off heat | Whisk hot cream into yolks | Strain, skim off foam | Fill ramekins, add hot water to tin | Cover loosely, bake 350°F / 175°C, 30-35 min | Cool 2 min, then chill fully | Sugar tops, mist, torch to caramelise |
| 1 small carton / 142 ml double cream | ||||||||
| 100 ml whole milk | ||||||||
| 1 vanilla pod | ||||||||
| 5 egg yolks | Whisk yolks & sugar 1 min | |||||||
| 50 g golden caster sugar | ||||||||
| hot tap water, for the water bath | ||||||||
| golden caster sugar for the topping, about 1 1/2 tsp per ramekin | ||||||||
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