Vanilla Crème Brulee (makes 4) 7 medium egg yolks 3oz caster sugar 500 ml whipping cream 1 vanilla pod 4 tbsp demerara sugar (for glazing) Method Pre-heat oven to 110 /gas mark 2 To make the Brulee first. Whisk together the egg yolks and sugar. Then in a saucepan mix the cream and split vanilla pod, and bring to the boil. Add this to the egg mix and stir well. Pour though a fine strainer to remove the vanilla pod, and then into 4 ramekins Stand the ramekins in a deep roasting tin of hot water (bain-marie) Add bake in oven for 40-50 minutes or until the Brulée is firm. Remove for bain-marie and allow to cool. When cool. Sprinkle a thin layer of demerara sugar on each, and then caramelize them with a blow torch or by placing it under a hot grill for a few minutes. Stand ramekin on a plate and serve Back to recipies>>