Vanilla Creme Brulee
|Vanilla pod||1 , split lengthways|
|Double cream||1 Pint (600 Milliliter)|
|Caster sugar||2 Ounce (50 Grams)|
|Icing sugar||3 Tablespoon, sifted|
Put the vanilla pod into a saucepan.
Pour the cream into the pan and bring it slowly almost to the boil.
Take off the heat and leave to stand for 15 minutes for the vanilla flavour to infuse.
Lift the vanilla pod out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
Discard the pod.
Fork together the eggs and sugar in a bowl.
Reheat the cream then gradually mix it into the eggs and sugar.
Tip the cream mixture back into the saucepan and heat gently, stirring continuously for 2-3 minutes until the custard is just beginning to thicken and thinly coats the back of the spoon.
Stand six ovenproof ramekins or custard pots in a roasting tin then divide the custard among them.
Pour warm water around the dishes to come halfway up the sides.
Cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until the custards are just set and still have a slight softness or wobble at the centre.
Leave the ramekins or pots to cool in the water then lift them out and chill in the refrigerator for 3-4 hours.
About 20-30 minutes before serving, sprinkle the tops with sifted icing sugar.
Caramelize using a blowtorch then leave at room temperature.