CREME BRULEE

4 egg yolks
40g caster sugar
250ml double cream
3 tsp caster sugar for the topping
Vanilla seed or flavouring (optional)

Preheat the oven to 150°c ( Gas mark 2)

Stir the yolks and sugar together with a wooden spoon and try to incorporate as little air into the mixture as possible. There should be no bubbles.

Put the cream into a pan and heat it until it begins to boil. (Vanilla seeds can be added to the cream.) Remove from the heat and then, while slowly stirring the sugar and egg mixture slowly pour in the cream.

Pour the mixture through a fine sieve to remove ant lumps.

Put the ramekins into a roasting tin and pour the mixture into them. Take your blow torch and torch the surface of each ramekin for about 3 seconds each. (This will remove any bubbles from the surface.)

Put the roasting tin into the oven then pour in enough water to come half way up the sides of the ramekins. (Take care not to spill any water into the crème brulee mixture.)

Cook them in the oven for about 30 minutes until they have just set, there should be a slight wobble in the centre of the crème brulee.

Remove the crème brulee from the oven and allow to cool for about an hour. (Can be prepared in advance.)

Sprinkle a teaspoon of sugar on top of each crème brulee. Then, using a blow torch melt the sugar until it has turned dark brown. (Start around the outside of the crème brulee and keep the torch moving all the time.) Serve.