Crème Brulee

Requires:

500ml/18fl oz double cream
1 vanilla pod
100g/4oz caster sugar (plus extra for the topping)
6 egg yolks
Decoration: ¼ candid lemon slice

Method:

1. Pour the cream into a saucepan. Split the vanilla pod lengthways and put into the cream.
2. Bring the cream slowly to a boiling point, occasionally stirring with a wooden spoon to make sure it doesn’t stick at the bottom of the pan.
3. Meanwhile beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
4. When the cream boils pour over the egg mixture, stirring well with the wooden spoon until the cream is mixed with eggs and sugar.
5. Return the mixture to the saucepan and continue cooking on a gentle heat, stirring continuously with the wooden spoon until it has thickened. A good test is to draw your finger over the back of the spoon and see if the cooked cream doesn’t close over the line.
6. When cooked fill the ramekins with dessert and leave to cool before placing in the fridge until it sets.  This dessert can easily be made the day before.
7. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each dessert, then caramelise until a golden colour with a mini blowtorch or under a hot grill.
8. Decorate with 1/4 thin lemon slice.
9. Serve immediately.