Crème Brûlée

Method

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1. Heat the cream, milk, salt and the vanilla pod and seeds to a bare simmer. Take off the heat and infuse, covered, for 20 minutes.

   Mark done Start 20 min timer

2. Whisk the yolks and caster sugar just until combined — whisking to a foam introduces bubbles that will pit the surface.

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3. Remove the vanilla pod and pour the warm cream over the yolks in a slow stream, whisking gently.

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4. Strain through a fine sieve into a jug and skim off any foam. Let it stand 10 minutes so remaining bubbles rise and can be lifted off.

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5. Divide between six shallow ramekins and set them in a deep roasting tin. Pour boiling water into the tin to come halfway up the sides.

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6. Bake at 150°C / 300°F for 35 to 45 minutes, until the custards are set at the edge with a 3 cm wobble in the middle when nudged.

   Mark done Start 35 min timer

7. Lift out of the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.

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8. Just before serving, blot any condensation from the surface, sprinkle a thin, even layer of demerara over each, and torch until it bubbles and turns amber. Rest 2 minutes for the caramel to harden.

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Chef’s Tips

• Shallow, wide ramekins give a better custard-to-caramel ratio than deep ones and bake more evenly.
• No blowtorch? Sprinkle the sugar and put the ramekins under a screaming-hot grill for 2 to 3 minutes, watching constantly.
• Caramelise no more than 20 minutes before serving; the crust dissolves into the custard over time.

Pairing Suggestions

• Sauternes or a Muscat de Beaumes-de-Venise
• A few raspberries alongside cut the richness
• Follows steak frites or coq au vin beautifully

Storage & Reheating

The uncaramelised custards keep 3 days refrigerated under cling film. Do not freeze. Torch to order.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.