Crème brulee is a classic dish and it's actually a lot easier to make than you might think. It's very simple, and the burnt top can be achieved under the grill or by using a blow-torch.
- 6 tbsp. caster sugar
- 6 large egg yolks
- 600ml double cream
- 2 tbsp. brown sugar
- 1 tsp. vanilla extract
Heat the oven to 150C.
Beat the egg yolks with 4 tbsp. of the caster sugar until smooth and creamy. Add the vanilla.
Heat the cream until almost boiling, then pour over the egg mixture and whisk until combined.
Pour into a bowl suspended over a pan of barely simmering water and cook for around 4 minutes, until thickened.
Pour the custard into an oven proof dish, then place this dish into a roasting tin. Put this into the oven, then pour boiling water into the roasting tin so it comes halfway up the sides of the dish.
Cook for 30-40 minutes until set. Leave the custard to cool. Mix the remaining caster sugar and brown sugar together and then sprinkle this over the custard. Melt under the grill or using a blow-torch.