Crème Brûlée Recipe

Preparation time: 15mins

Cooking time: 40 mins

Dish serves 8

Serves 8

1. Split the vanilla pod in half lengthways and scrape out the seeds. Put both pod and seeds into a pan with the milk and the cream. Bring to the boil and simmer for 10 minutes

2. Combine the egg yolks with the sugar and mix well

3. Remove the vanilla pod from the liquid and stir the milk and cream mixture slowly into the egg mixture, taking care to avoid making bubbles. Stir the mixture gently with a whisk, without beating

4. Distribute the mixture between 8 oven-proof ramekins and place them on an oven rack

5. Bake on shelf level 2, on Full Steam at 95°C for 30 minutes. Cool the crème brûlées to room temperature then chill before serving

6. To serve, sprinkle the tops with sugar and caramelise with a kitchen blowtorch, then serve immediately

Chef Tip: It’s easy to burn the sugar when you are blow torching so control the heat and keep a keen eye until you reach golden brown. Have a practice first on a ramekin of yoghurt if you have never done before so you don’t waste your hard work