Crème Brûlée

I always think of crème brûlée as a French desert but it originated in England it was invented at Trinity College, Cambridge where it was known as burnt cream.

It is quick and easy to make and is best to make the day before ensuring it sets.  For a change it is quite nice to add a handful of summer fruit for example blueberries.

Serves 6

1 vanilla pod
375ml double cream
5 egg yolks
25g caster sugar
Icing sugar to serve

Heat the oven to 160°C

Cut the vanilla pod in half lengthways and add to the cream In a small saucepan. Gently bring the cream to a simmer then remove from the heat.

In a separate bowl beat together the egg yolks and caster sugar until light and fluffy. Remove the vanilla pod from the cream and mix into the egg mixture.

Place the mixing bowl over a saucepan of simmering water on a gentle heat stir the mixture constantly until it coats the back of a spoon approximately eight minutes

Pour the custard into ramekins or one individual dish and place in a baking tray half full of water and put in the oven and cook for 20 mins.

Refrigerate over night.  The next day turn the grill on, sieve the icing sugar over the custard and place under the grill. Wait for the sugar to melt and caramelise the dishes may well need moving around.

Cool before serving.