Crème brûlée

Vanilla bean crème brûlée

A just-set vanilla custard under a thin sheet of burnt sugar that cracks under the spoon. Simple, but every detail matters.

Method

1
Heat the oven to 150°C (130°C fan). Split the vanilla pod, scrape out the seeds and add both to the cream.
2
Bring the cream almost to the boil, then cover and leave to infuse for 15 minutes.

3
Whisk the yolks and sugar just to combine, without making them frothy. Pour in the warm cream while stirring.
4
Strain into a jug and skim off any foam. Pour into six 150 ml ramekins set in a deep roasting tin.
5
Pour hot water into the tin to come halfway up the ramekins. Bake for 30 to 40 minutes, until set at the edges with a gentle wobble in the centre.
6
Lift out, cool, then chill for at least 4 hours or overnight.

7
Blot any moisture from the surface. Sprinkle each with a thin, even layer of sugar.
8
Melt with a blowtorch, held a little away, until evenly amber. Leave for 2 minutes for the sugar to harden, then serve.

The custard is ready at 80 to 82°C in the centre. Higher than that and it turns grainy.
Rinse and dry the used vanilla pod, then bury it in a jar of sugar to make vanilla sugar.

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