Create at home our every popular and classic French dessert – Crème Brûlée. The perfect after dinner dessert – Chef Jonathan recommends pairing with a delicious white chocolate and cranberry biscuit for added crunch.
300ml double cream
75ml full-fat milk
1/2 vanilla pod , scraped
4 egg yolks
25g caster sugar , plus 3-4 tbsp for the topping
1 tsp vanilla extract
Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to boiling point. Cover and leave to infuse for 10 mins. Whisk the egg yolks and sugar together until pale and thick. Add the vanilla extract and pour the boiling cream onto the mixture. Stir well, then pour into 4 ramekins. Place the ramekins in a bain marie and cook in the oven for about 20 mins or until just set. Leave to cool.
Heat the grill. Sprinkle the cold brûlée with a thin, even layer of sugar, and caramelise under the very hot grill (or use a blowtorch). Repeat several times until you have a golden crackling topping. Leave to cool and enjoy!