Makes 4
adjust servings:

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  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Grease and flour four small 8-10cm loose-bottomed flan tins, or large metal cookie-cutter rings and transfer to a large baking tray. Add one piece of dough to each tin, easing it in carefully. Add a second piece of dough to the inner sides of the tins, overlapping with the dough base slightly, smoothing gently with your fingers to join and transfer to a baking tray.
  3. Lightly prick the base with a fork, line the cases with baking parchment, fill with dry beans and bake for 10 mins.
  4. To make the filling, heat the cream and milk in a saucepan over a medium heat. Add the cinnamon and vanilla seeds and bring to a simmer.
  5. In a bowl, whisk together egg yolks and sugar. Slowly pour the hot cream mixture over the yolks, whisking constantly.
  6. Remove the pastry bowls from the oven, carefully remove the parchment and beans and allow to cool. Press the dough down in the centre with a tea towel to deflate it. Reduce the oven temperature to 180°C/160°C fan/ gas mark 5.
  7. Pour the custard into the pastry bowls and transfer to the middle shelf of the oven. Half-fill another deep baking tray with hot water and place on the bottom shelf of the oven. Bake the pastries for 45 minutes. The top of the crème brûlée will be crisped but the centre will be a smooth custard. Leave to cool completely before removing from the tins.
  8. To serve, scatter the tops with the demerara sugar. Use a chef’s blowtorch to caramelise the tops, or place under a very hot grill for two minutes.

Nutrition Facts

Per Serving: 1,172kcals, 78.4g fat (38.9g saturated), 92g carbs (9g sugars), 21.6g protein, 0.2g fibre, 0.232g sodium

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