Creme Brulee

                              A classic dessert; its name is French for "burnt cream"

 Creme Brulee is one of the most elegant desserts around and also one of the simplest recipes

makes 6 servings

prep 20 mins, plus standing 

• cook 40 mins

six 6oz (175g) ramekins

2 cups heavy cream

1 vanilla pod, split in half lengthwise

5 large egg yolks

1/4 cup granulated sugar

1/4 cup demerara sugar, or use more

granulated sugar

●

Prepare ahead The custards, without the topping, can be covered

and refrigerated for up to 2 days. 

1

Preheat the oven to 275°F(140°C). Heat the cream and

vanilla bean in a saucepan over low heat until simmering. Remove from

the heat and let stand for 1 hour.

2

Using the tip of a knife, scrape the seeds from the vanilla bean

into the cream. Discard the bean or save for another use. Whisk the egg

yolks and granulated sugar together in a bowl. Whisk in the cream

mixture. Strain through a wire sieve into a glass measuring cup. Pour

equal amounts into six 6oz (175ml) ramekins. Place the ramekins in a

roasting pan and add enough hot water to come halfway up the sides.  

3

Bake until the custards are barely set, about 40 minutes.

Remove the ramekins from the pan and cool. Cover with plastic wrap and

chill in the refrigerator at least 2 hours.

4

To serve, position a broiler rack 6in (15cm) from the source of

heat and preheat the broiler. Sprinkle 2 tsp demerara sugar evenly over the

top of each custard. Broil until the

sugar caramelizes. Serve immediately.