CREME BRULEE

Serves 6

500ml/18fl oz double cream or Elmlea
1/2 tsp vanilla essence
100g/4oz caster sugar (plus extra for the topping)
6 egg yolks

Method

Pre-heat the oven to 140°C/275°F/Gas 1.
Put the cream in a jug with the vanilla essence, microwave until just boiling
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.
Pour the hot cream over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.
Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full.
Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.
Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.
Remove from the water and allow to cool to room temperature.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each creme, then caramelise with a mini blowtorch.
Leave to cool for a couple of minutes, then serve.