3 egg yolks
15g caster sugar
300ml double cream
1 vanilla pod, split in half lengthways
1 tbsp demerara sugar
- Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place two small ovenproof ramekins
in a baking tin.
- In a heatproof bowl, stir together the egg yolks and caster sugar until just combined.
- Pour the cream into a small, heavy-based pan. Scrape the seeds out of the vanilla pod and add both seeds and pod to the cream. Bring the cream to the boil slowly over a medium-low heat.
- When the cream has just begun to boil, remove the vanilla pod, then pour the cream into the egg mixture, stirring constantly to combine well.
- Divide the mixture between the ramekins.
- Pour cold water into the baking tin around the ramekins until it comes two-thirds of the way up their exteriors.
- Bake for about 40 minutes or until the custard is set; it should wobble very slightly when the ramekin is shaken.
- Allow the crème brûlées to cool to room temperature, then place in the fridge to chill until cold.
- 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.
Per serving: 644kcals, 62.3g fat (37g saturated), 17g carbs (12.2g sugars), 7.1g protein, 0g fibre, 0.071g sodium
Top tip: If you’re caramelising the sugar under the grill, do this a little ahead of time so that you can allow the crème brûlées to cool again, placing them back in the fridge for 20-30 minutes.