Crème Brûlée

• 500ml heavy cream
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 100g caster sugar
• 6 tbsp caster sugar (for brûlée)

Instructions

1. 1

   Heat cream with vanilla bean and seeds until just simmering. Remove from heat and steep 15 minutes.

2. 2

   Whisk egg yolks with 100g sugar until pale and thick.

3. 3

   Slowly pour warm cream into egg mixture, whisking constantly. Strain through a fine sieve.

4. 4

   Pour into 6 ramekins. Place in a baking dish. Fill with hot water halfway up ramekins.

5. 5

   Bake at 150°C (300°F) for 35-40 minutes until set with a slight wobble in the center.

6. 6

   Cool, then refrigerate at least 2 hours. Before serving, sprinkle 1 tbsp sugar over each. Torch until caramelized and crackly.

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