|Castor sugar||4 Tablespoon (Plus Extra For Dusting)|
|Sodium bicarbonate||1⁄2 Teaspoon|
|Vanilla essence||1⁄2 Teaspoon|
1. In a clean dry bowl, beat the egg yolks with 4 tablespoons of sugar. Set aside to make the custard.
2. In a small saucepan, heat the cream over a low flame until it reaches scalding point.
3. Take pan off the heat and pour the cream in a thin stead steam into the egg yolks, whisking continuously to prevent the eggs from coagulating, until all of the cream has blended with the egg yolks.
4. Return the mixture into the saucepan and place on a very low flame or over a saucepan of boiling water and cook stirring continuously till the custard thickens to coat the back of a wooden spoon.
5. When thickened, turn off the flame and stir in the vanilla.
6. Using a fine mesh nylon sieve, strain the custard into a large ovenproof glass dish or into individual custard dishes.
7. Allow the crèmes to cool completely and then place in the refrigerator for 3 to 4 hours or until required.
8. Remove custards from the refrigerator 20 minutes before serving time.
9. Heat the grill to high.
10. Sprinkle caster sugar over the custard to form a thing even layer.
11. Place the dishes under the hot grill until the sugar caramelizes into a rich brown color.
12. Remove the crèmes from the grill and allow to cool until the sugar layer hardens.
13. You can serve the Crème Brule warm or chill in the refrigerator for a few hours.
14. Serve with fresh seasonal fruits if you like.