Ingredients Click to find out more about the ingredients
130g/4oz caster sugar
500ml/18fl oz double cream
120g/6 free-range egg yolks
2g/1 vanilla pod
1) Preheat the oven to 150C/300F/Gas 2. 2) Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream, adding the pod as well. 3) Bring the cream to the boil then reduce to a simmer for 5 minutes. 4) Meanwhile, beat the sugar and egg yolks together until pale and fluffy. 5) Remove the vanilla pods and then pour the cream over the egg mixture, whisking continuously until thickened. 6) Pour the custard mixture evenly into 6 ramekins. 7) Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. 8) Put the baking tray into the oven and bake for 40 - 45 minutes or until they just set. They should still be a little wobbly in the middle. 9) Remove from the oven and the tray and allow to cool. 10) Sprinkle a level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch. 11) If you don’t have a blow torch you could put them under a very hot grill.