Crème Brûlée

Vanilla custard, a millimetre of burnt sugar. The ratio is 1:5 yolk to cream. Do not compromise.

1. 1

   Preheat oven to 140C.

2. 2

   Heat cream with the vanilla pod and seeds until just below a simmer. Do not boil.

3. 3

   Whisk yolks with sugar until pale and slightly thickened. Whisk in the warm cream very slowly. Strain through a fine sieve.

4. 4

   Pour into 6 ramekins. Place in a bain-marie (deep roasting pan filled with hot water halfway up the ramekins).

5. 5

   Bake 40-45 minutes until the custard is set around the edges but still has a slight wobble in the centre — like set jelly.

6. 6

   Remove from water bath, cool. Refrigerate at least 4 hours, overnight is better.

7. 7

   When ready to serve, scatter 1 tsp caster sugar over each custard. Caramelize with a blowtorch until amber and cracked. Serve within 5 minutes.