classic vanilla crème brûlée
1 litre single (pouring) cream
1 vanilla bean, split and seeds scraped 8 egg yolks
½ cup (110g) caster (superfine) sugar 2 tablespoons white (granulated) sugar
Preheat oven to 150°C (300°F). Place the cream and vanilla bean and seeds in a medium saucepan over low heat and cook gently until the mixture just comes to the boil. Remove from the heat, remove and discard the vanilla bean and set aside.
Place the egg yolks and caster sugar in a large bowl and whisk until thick and pale. Add the warm cream mixture and whisk to combine.
Place the mixture in a medium saucepan over low heat and cook, stirring, for 10–12 minutes or until the custard is thick enough to coat the back of a spoon. Pour the custard into 8 x ²⁄³-cup-capacity (160ml) ovenproof ramekins and place in a deep baking dish. Pour in enough boiling water to come halfway up the sides of the ramekins. Cook for 30–35 minutes or until just set and the centres are still a little wobbly. Remove from the baking dish and refrigerate for 5 hours or until set.
Sprinkle each with a teaspoon of white sugar and use a kitchen blowtorch to brûlée the top. Set aside to cool before serving. MAKES 8.