Crème Brûlée

Method

1. 01

   Infuse the dairy

   Heat cream, milk, salt and the split vanilla bean until steaming but not boiling. Remove from heat and rest for 10 minutes.

   

2. 02

   Mix yolks and sugar

   Whisk egg yolks with caster sugar just until smooth and slightly paler; avoid whipping in a large volume of air.

   

3. 03

   Temper and strain

   Remove the vanilla bean. Slowly whisk the warm dairy into the yolks, then strain the custard through a fine sieve into a jug.

   

4. 04

   Bake in a water bath

   Heat the oven to 150°C. Divide custard among six ramekins in a roasting tray, add hot water halfway up their sides and bake for 30–35 minutes, until the edges are set and the centers still tremble gently.

   

5. 05

   Chill until firm

   Lift the ramekins from the water, cool for 30 minutes, then cover and refrigerate for at least 4 hours until thoroughly cold.

   

6. 06

   Caramelize and serve

   Sprinkle a thin even layer of brown sugar over each cold custard. Torch until amber and glassy, then wait 2 minutes for the crust to harden before serving.