Crème Brulée

Serves 8


1 lt of cream

100g caster sugar

10 egg yolks 

4 vanilla pods

4-5 tablespoons demerara sugar


1. Preheat your oven to 100°C (250°F, gas mark 1)

2. Split the vanilla pods in half and scrape out the seeds.

3. Add the seeds and the pods to the cream and gently heat for about 5-10 minutes, allowing the vanilla flavour to infuse the cream. DO NOT ALLOW THE CREAM TO BOIL.

4. Meanwhile, whisk the egg-yolks and sugar until thick and creamy.

5. Gradually fold in the warm cream mixture.

6. Strain the mixture into another pan then ladle into 8 individual shallow ramekin dishes

7. Place these in a high-sided baking pan and fill it with boiling water to half-way up the ramekin dishes (a bain marie)

8. Bake in the slow oven for 40-50 minutes – until just set.

9. Remove from the pan and allow to cool – then cover and refrigerate. This can be overnight if you wish.

10. Before serving, sprinkle the top of each ramekin with ½ tablespoon of demerara sugar.

11. Put them under a hot grill until the sugar browns or, preferably (for more control) use a blow-torch.

12. Allow the sugar to set hard and serve