Crème Brûlée

300ml cream
8 egg yolks
100g caster sugar
1 vanilla bean (split down middle)

Bowl of ice
Smaller bowl to sit on ice.

Optional:Frozen berries

• Heat cream & vanilla bean on a low heat until it begins to simmer the let rest.
• Whisk egg yolks and sugar in the smaller bowl until smooth.
• Sit the egg mixture on the ice bath.
• Remove the vanilla bean then slowly add the cream and vanilla mix to the egg and sugar mix whilst combing the two with a spoon. The reason I do this slowly is because I have found the heat from the cream can curdle the eggs.
• Fill the dishes you are serving the Crème Brûlée in with the mixture.
• place in refrigerator overnight.
• To serve, coat the top with a fine layer of caster sugar and caramelise with blowtorch or under a grill. I have had friends achieve a toffee top with one of thos super long lighters, but it takes patience.

If you do find there are a few lumps throughout the mixture, then strain the mixture in a fine sifter. This is so the custard is completely smooth when it sets.

You may also line the bottom of them with some berries (I prefer raspberries), it's a nice surprise and offers some sour to go with the sweet.

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