Crème brûlée
Rich vanilla custard baked gently in a water bath, chilled until set and topped with a thin layer of crackling caramel.
Method
- 1
Heat the oven to 150°C. Set the ramekins in a deep roasting tin.
- 2
Scrape the vanilla seeds into a saucepan, add the pod and cream, and heat until steaming, with small bubbles at the edge.
- 3
Take the pan off the heat and leave the vanilla to infuse.
- 4
Whisk the yolks and 60 g sugar in a bowl just until combined, without making them frothy.
- 5
Lift out the vanilla pod and pour the warm cream onto the yolks in a thin stream, whisking gently all the time.
- 6
Strain the custard through a fine sieve into a jug and skim any foam off the surface.
- 7
Divide the custard evenly between the ramekins.
- 8
Pour hot water from the kettle into the tin until it comes halfway up the sides of the ramekins.
- 9
Bake until the custards are set at the edges but the centres still wobble like set jelly.
- 10
Lift the ramekins out of the water and leave them to cool to room temperature.
- 11
Cover and chill until cold and firm.
- 12
Sprinkle each custard with an even layer of sugar, about 2 teaspoons, and tip off any excess.
- 13
Melt the sugar with a blowtorch, keeping the flame moving, until it turns to a deep amber glass.
- 14
Leave for a couple of minutes for the caramel to harden, then serve.
Notes
- Without a blowtorch, set the chilled ramekins under a very hot grill as close to the heat as possible and watch closely. It takes 1 to 3 minutes.
- The baked custards keep, covered, in the fridge for up to 2 days. Add the caramel top only just before serving.
Equipment
6 ramekins (about 150 ml each), Deep roasting tin, Saucepan, Mixing bowl, Fine sieve, Jug, Kitchen blowtorch