Makes 2
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  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2. Place two small ovenproof ramekins in a baking tin.
  2. In a heatproof bowl, stir together the egg yolks and caster sugar until just combined.
  3. 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.
  4. 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.
  5. Divide the mixture between the ramekins.
  6. Pour cold water into the baking tin around the ramekins until it comes two-thirds of the way up their exteriors.
  7. Bake for about 40 minutes or until the custard is set; it should wobble very slightly when the ramekin is shaken.
  8. Allow the crème brûlées to cool to room temperature, then place in the fridge to chill until cold.
  9. 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: 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.