Creme Brulee Recipe

Pour the milk and whipping cream into a sauce pot. Slice the vanilla pod lengthwise and use the back of a knife to scrape the tiny seeds directly into the cream. Don't waste the pod; chop the empty pod into small pieces and add those to the cream too. Bring the cream mixture to a boil, then lower the heat and simmer gently for 3 minutes to let the vanilla infuse.

While the cream is simmering, lightly beat the caster sugar and the whole egg and egg yolks together in a large bowl until the mixture is pale and smooth. Once the cream has simmered, strain it through a fine sieve to remove the vanilla pod pieces and any lumps, then bring it back to a boil.

Gradually pour the hot cream into the egg mixture while whisking vigorously. This process, called tempering, slowly raises the temperature of the eggs and prevents them from curdling. Once all the cream is incorporated, strain the entire custard mixture again for an extra-smooth texture, then divide it evenly among 7–8 ramekins, depending on their size.

Carefully place the filled ramekins into a large cake pan or roasting pan. Pour enough hot water into the larger pan to come about halfway up the sides of the ramekins. This water bath helps the custards cook gently and evenly.

Bake on the centre shelf for about 30–40 minutes, or until the edges of the custards are just set but the centers still have a slight wobble when you gently shake the pan.

Carefully remove the ramekins from the water bath and let them cool completely to room temperature. Once cool, refrigerate them for at least 3 hours, or ideally until the next day, to allow them to firm up properly.

Just before you're ready to serve, sprinkle a thin, even layer of caster sugar over the top of each chilled custard. Use a blowtorch to caramelize the sugar until it forms a crisp, amber crust. If you don't have a blowtorch, you can place them under a broiler, but watch them closely as the sugar can burn quickly.