Crème Brûlée, To End All Crème Brûlées

METHOD

1 Preheat oven 160C (325F/Gas Mark 2-3).
2 Prepare 6 x 125ml (4fl oz) ramekins, by placing them in a baking tray, spread out evenly and filling the baking tray with boiling water, three-quarters of the way up the sides of the ramekins.
3 In a medium mixing bowl, cream egg yolks and sugar. Set aside.
4 In a medium, heavy-based saucepan, whisk creams together and add vanilla. When combined, bring to just under the boil over a heat, where little bubbles start to surface.
5 Take of the heat, pour a small amount of the cream into the egg mixture, and whisk well then add the rest of the cream slowly while st ill whisking.
6 Return the mixture to the stove in a saucepan over low heat and mix continuously with a wooden spoon. To test if the creme is ready, dip your spoon into the mixture and run your finger over the back of the spoon, making a clean wipe. If the custard runs over it requires more time. If it remains in place and doesn’t run over your wipe, it is ready
7 Transfer the custard to a pouring jug and divide in to the six prepared ramekins and place on the middle shelf of your oven. Be prepared here, as you want to transfer the mixture immediately to the oven so you don’t end up with scrambled eggs for dessert.
8 Bake for 20-25 minutes. It is ready when it feels just set in the middle of the brûlée.
9 Carefully remove from the oven and baking tray and leave to cool to room temperature; this should take about 30 minutes.
10 Then place in the fridge for at least 2 hours before removing to serve.
11 To serve, sprinkle each brûlée with icing sugar. It is best to use a shaker or fine sieve here to avoid lumps of sugar and give an even covering.
12 Either place the brûlée under a grill, or use a blowtorch to caramelise the top, until it starts to brown and bubble.