crème brûlée (serves 6)
- 500ml double cream
- 1 vanilla pod
- 10g caster sugar (plus extra for the topping)
- 6 Field Farm egg yolks
You will need 6 ramekins and a roasting tin.
Plus a fine sieve.
Preheat the oven to 150c / gas mark 2.
Split the vanilla pod lengthways, and scrape the seeds into the cream. To make the most of the pod, chop into small pieces, then add the seeds and chopping's to the cream. Pour it all into a saucepan.
Bring the cream to boil, once boiling reduce heat and simmer gently for five minutes. You may want to stir, to stop it from sticking!
In a separate heatproof bowl, beat the egg yolks and sugar together, until pale and fluffy.
- Boil the cream. When beginning to boil, pour over the egg mixture - be careful doing this! Whisk until mixture is thickened.
- Strain the thick mixture through a fine sieve into a large jug. Use the mixture to fill six ramekins, roughly two thirds full.
- Place ramekins into a large roasting tin, pour in just enough hot water to come half way up the outside of the ramekins. (Quick fact, this is known as bain-marie)
- Pop the bain-marie onto centre shelf, and bake for 40-45 minutes, or until custards are set, yet still slightly wobbly in the middle.
- Remove the ramekins from the water, setting aside to cool to room temperature. Top tip: use some tongs to lift the ramekins!
- Sprinkle over a little caster sugar, caramelise under the grill for a few minutes, and you're ready to serve!