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Vanilla Crème Brûlée

Vanilla Crème Brûlée

Prep time: 60 minServes: 6

Pairs with

Vanilla's classic sweetness and the caramel's bitterness match Sauternes, Tokaji Aszú or Champagne demi-sec.

Ingredients

  • 600 ml cream
  • 1 vanilla pod, split
  • 6 egg yolks
  • 100 g sugar
  • 6 tbsp caster sugar for caramelising

Method

  1. 1Preheat the oven to 150 °C. Heat cream with the vanilla pod (scrape out the seeds) until almost boiling.
  2. 2Whisk egg yolks and sugar without incorporating air. Pour the cream in a thin stream while whisking. Strain.
  3. 3Divide into 6 ramekins. Place in a deep baking tray. Pour boiling water halfway up.
  4. 4Bake for 40–45 minutes until the edges are set but the centre wobbles gently. Chill for at least 4 hours.
  5. 5Sprinkle with caster sugar and torch to a crisp caramel shell. Serve within 10 minutes.