Creme Brulee

Method

1. 01

   Step 1

   Heat oven to 150°C. Warm cream and vanilla until steaming.

2. 02

   Step 2

   Whisk yolks with 70 g sugar, then gradually whisk in hot cream. Strain into six ramekins.

3. 03

   Step 3

   Set ramekins in a deep roasting tray. Add hot water halfway up their sides.

4. 04

   Step 4

   Bake 30–40 minutes until edges set and centers wobble slightly; custard should reach 71°C. Cool and refrigerate at least 4 hours.

5. 05

   Step 5

   Sprinkle each with a thin even layer of remaining sugar and melt with a kitchen torch. Let the sugar harden briefly before serving.