Put the cream, vanilla pod and vanilla seeds into a small saucepan and bring it to the boil
Whisk the egg yolks and sugar together until they are light and creamy.
Pour the boiled cream in on the whisked eggs and sugar and whisk well until properly combined
Allow to rest for a few minutes until the froth settles or alternatively scoop the froth off
Remove the vanilla pod
Choose 6-8 small ramekins
Carefully pour the egg custard into the mixture
Place the ramekins in a deep roasting tray and fill it with water about ½ ways up the side of the ramekins
Bake for approx 35-45 minutes until set but still containing a slight wobble (150C/300F)
Glaze with a little brown sugar and then pop them under the grill or glaze with a chef€™s blowtorch and serve
For more information please visit: http://www.saveafewbob.ie/
You might have made many creme brulee recipes over the years, but this one is going to knock it out of the park! The taste is as good as any 5 star restaurant. Served with short breads and berries, it is another great recipe by chef Kevin. Definitely, a worth trying dessert!