The perfect dessert for any occasion.
500ml Double Cream
2 Vanilla Pods
6 Large Egg Yolks
50g Caster Sugar
6 tsp White Sugar to glaze
Preheat the oven to 110°C/Fan 90°C/Gas Mark ¼.
In a pan add the cream and vanilla pods. Bring to the boil but do not leave to boil.
In a bowl with an electric or hand whisk beat the sugar and egg yolks together.
Carefully pour the vanilla cream into the egg and sugar mixture and mix well.
Using a sieve and bowl strain the mix and pour into 6 shallow dishes.
Put the dishes into a roasting tin. Add hot water to the tin so it comes halfway up your dishes. Bake in your preheated oven for 30-40 minutes or until the mixture is set.
Remove from the oven, allow to cool and place in fridge until ready to glaze.
To glaze the brulée, sprinkle a teaspoon of white sugar evenly on each brulée.
Place under a very hot grill until the sugar has melted and the brulée are golden. If you have a kitchen blowtorch, use this to melt the sugar.
