Crème brûlée recipe
 A vanilla-scented, rich crème brûlée is deliciously decadent but completely easy to make – and make ahead if needed. 500ml/18fl oz double cream1 vanilla pod100g/4oz caster sugar (plus extra for the topping)6 free-range egg yolks 500ml/18fl oz double cream 1 vanilla pod 100g/4oz caster sugar (plus extra for the topping) 6 free-range egg yolks Method Preheat the oven to 150C/130C Fan/Gas 2.Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil.Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly).Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill.Set aside to cool for a couple of minutes, then serve. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Chop the empty pod into small pieces, and add them to the cream. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Bring the cream to boiling point, then reduce the heat and simmer very gently for 5 minutes. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Bring the cream back to boiling point (take care as cream burns easily and if you let it boil too vigorously it will bubble up and boil over). Pour it over the egg mixture, whisking continuously until slightly thickened – this indicates that the eggs have begun to cook slightly. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Strain the mixture through a fine sieve into a large jug, and then use this to fill 6 ramekins to about two-thirds full. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil. Place the ramekins in a large roasting tray and pour in enough freshly boiled water to come halfway up their outsides. (This is called a bain-marie.) Cover the tray with kitchen foil. Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly). Carefully move the bain-marie to the oven and bake for 30–40 minutes, or until the custards are just set but still a bit wobbly in the middle. Getting the right set is the key to a perfect crème brûlée and ovens do vary, so check them after 25 minutes and every 5 minutes thereafter. Use an oven glove to protect your hands and give the dishes a gentle shake – when ready the surface will be set with a little wobble in the middle when you shake them (rather like jelly). Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée. Caramelise the sugar using a chefs' blow-torch for best results or place under a very hot grill. Set aside to cool for a couple of minutes, then serve. Set aside to cool for a couple of minutes, then serve. Recipe tips If you don’t own a mini blowtorch, caramelise them under the grill. The shape and size of your dishes or ramekins makes a big difference to how long you need to cook your crème brûlées. If you have the traditional shallow dishes use this recipe.