Crème brûlée

Method

Heat the cream and milk with the split vanilla pod until steaming, then leave to infuse for 15 minutes. Whisk the egg yolks with caster sugar until pale and thick. Remove the vanilla pod, then slowly pour the warm cream into the egg mixture whilst whisking constantly. Strain through a fine sieve into ramekins and place in a roasting tin filled with hot water to come halfway up the sides. Bake at 160°C for 12-15 minutes until set but with a slight wobble in the centre. Chill for at least 4 hours. Just before serving, sprinkle demerara sugar over each custard and use a kitchen torch to caramelise the sugar until golden and crackling.