Crème Brûlée

Make it step by step

Method

1. 1

   Heat the oven to 150°C and place six ramekins in a deep roasting tin.

2. 2

   Warm cream and vanilla; whisk yolks with caster sugar, then slowly whisk in the cream.

3. 3

   Strain into ramekins and add hot water halfway up their sides.

4. 4

   Bake 30–35 minutes until the centres still wobble; cool and chill.

5. 5

   Scatter demerara sugar over each custard and caramelise with a kitchen torch.