Vanilla crème brûlée

Name: Vanilla crème brûlée
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 600 ml Double cream; 10 ml Vanilla extract; 6 Eggs, yolks only; 75 g Caster sugar; 60 g Caster sugar, for the tops

Cool, silky vanilla custard under a sheet of burnt sugar you crack with a spoon. A French restaurant favourite that is easy to make at home a day ahead.

Ingredients

600 ml Double cream
10 ml Vanilla extract
6 Eggs, yolks only
75 g Caster sugar
60 g Caster sugar, for the tops

Method

Heat the oven to 150°C (130°C fan). Put six ramekins in a roasting tin.
Heat the cream with the vanilla until just steaming.
Whisk the egg yolks and 75g sugar together, then slowly pour in the hot cream, whisking. Strain into a jug and skim off any froth.
Pour into the ramekins, then pour hot water into the tin to come halfway up their sides. Bake until set with a gentle wobble in the middle.
Lift out, cool, then chill for at least 4 hours or overnight.
Sprinkle each with an even layer of sugar and melt it with a cook's blowtorch, or under a very hot grill, until deep amber. Leave for 2 minutes to harden before serving.