Creme Brulee

Steps

1. 1
   Heat the oven to 140°C and put a deep roasting tin in it with the kettle boiled.
2. 2
   Split the vanilla pod, scrape the seeds into the cream, and bring it slowly to just below a simmer. Take off the heat and infuse 20 minutes.
3. 3
   Whisk the yolks with the caster sugar until just combined — whisking in air gives you a foamy, bubbled custard.
4. 4
   Pour the warm cream over the yolks in a slow stream, stirring rather than whisking, then strain through a fine sieve.
5. 5
   Skim off any foam and divide between six ramekins.
6. 6
   Stand them in the roasting tin, pour in boiling water to halfway up their sides, and bake 35-40 minutes until set with a slight wobble in the centre.
7. 7
   Cool, then chill at least 4 hours.
8. 8
   Sprinkle an even layer of demerara over each and blowtorch until amber and bubbling. Serve within a few minutes, while the top is still hard.