A timeless classic that works so fluently at dinner parties. I’ve been making these for many years, but this is the first time that my little boy Felix has got involved. At his special request, we made Crème brûlée together and adapted the recipe that has been scribbled in my notebook since 2009.
(makes about 8)
- 500ml double cream
- 1 vanilla pod (or 1tsp good vanilla paste)
- 6 egg yolks
- 100g caster sugar
- Preheat your oven to 140°C (non-fan).
- Pour the cream into a pan, add the split, scraped and chopped vanilla, and then gently bring to the boil and simmer to infuse.
- Whisk the egg yolks and sugar together until pale and creamy.
- Slowly whisk in the hot vanilla infused cream.
- Sieve the mixture into ramekins, removing the pieces of vanilla pod, if using.
- Place the ramekins into a tray and fill halfway with hot water (Bain marie).
- Carefully slide the tray into the oven and cook for 30 minutes.
- Allow the brûlée to cool to room temperature. They can now be stored in the fridge until your ready to serve.
- Sprinkle a little demerara sugar on top and caramelise with a blow torch or under a hot grill to form a thin, crisp shell.
Alternative flavourings such as pistachio are delicious, and I’ve also tried adding fresh raspberries before baking.