Crème brûlée

Preparation

1. Preheat the oven to 160 C/325 F/gas 3.
2. Split the vanilla pod and scrape out the seeds with the tip of a knife. Set aside in a small bowl.
3. Heat 50cl of single cream in a pan and add the vanilla seeds. Bring to a gentle boil then remove from the heat and leave to infuse.
4. Beat the egg yolks and sugar in a bowl. Pour in the infused cream and whisk.
5. Filter through a fine sieve.
6. Pour the mixture into 6 ramekins. Place them on the oven tray filled with water and bake for 25 mins in the oven.
7. Remove when cooked, leave to cool and set aside in the fridge for at least 4 hours.
8. Before serving, sprinkle each ramekin with brown sugar and caramelize the surface with a kitchen blowtorch. Wait for 1 min and serve.