Darren’s Creme Brulee

Serves 8-10, depending on size of individual ramekins You will need: 1L cream 1 vanilla pod 12 egg yolks 200g caster sugar 1 teaspoon of demerara sugar per ramekin 1 Preheat the oven to 110°C, 230°F, Gas ¼. Gently heat the cream in a pot on a low heat, taking care that it does not boil. Split the vanilla pod and scrape the seeds into the warm cream. You can place the actual pod in as well, as it will be removed later. 2 In a bowl, whisk together the egg yolks and the caster sugar until the mixture become fluffy and pale in colour. 3 Slowly pour the warmed cream and vanilla mixture into the egg yolks and caster sugar mixture and whisk together. Pour this mixture back into the pot on the hob and continue stirring it over a low heat for about five minutes. 4 Pour the custard mixture through a sieve, removing the vanilla pod if you are using it. Then pour the custard into the individual ramekins. 5 Place the ramekins onto a deep baking tray that is filled halfway with hot water, and cover with cling film. Place the tray in the oven and cook for one hour. 6 Once you take the tray out of the oven, remove the ramekins, and allow the creme brulees to cool for 30 minutes before placing them in the fridge to fully cool. 7 Before serving, sprinkle the demerara sugar over the top of each brulee. Caramelise them under a hot grill (or using a blowtorch) to get a crisp coating.