Tuck into this classic crème brulée, voted by our customers as the top 'Grown-up pud'. The best part is cracking the caramelised layer on top and taking a big spoonful of warm, delicious cream.
- Preheat the oven to Gas Mark 2, 150°C, fan 130°C and put the kettle on, turning it off before it reaches a full boil. Put the egg yolks into a large bowl, then whisk in the sugar until it reaches an even consistency.
- Put both types of cream into a saucepan, add the split vanilla pod and bring to a boil. Gently pour the hot cream onto the eggs and sugar, whisking all the time, to make a pale yellow, creamy custard. Pass the custard through a sieve into a jug.
- Put six medium heatproof ramekins into a roasting tin. Pour the custard into the ramekins, distributing the vanilla seeds evenly. Pour hot water from the kettle into the roasting tin to come halfway up the sides of the ramekins. Carefully transfer the tin to the oven and cook for 45-50 minutes or until the custards are set, with a slight wobble in the middle. Cool, then chill for at least 6 hours or overnight.
- To serve, sprinkle 1 tsp sugar evenly over each custard. Spritz the sugar lightly with water from a spray bottle (to help it melt quickly), then brulée with a blowtorch until golden brown all over, or brown under a very hot grill. Allow the caramel to set hard, then serve.
Tip: This indulgent classic is worth making for special occasions. Investing in your own kitchen blowtorch is the best way to give it its crunchy caramel top but you can also achieve a similar effect under a very hot grill. Scorch the sugar swiftly – the longer it takes, the warmer the custard gets. Remember to use ovenproof ramekins.
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