Crème Brûlée

Heat the oven to 160 °C (325 °F) and put a kettle of water on.

Heat the cream480 ml and vanilla in a saucepan over medium heat until it just simmers, then take it off the heat and remove the pod1.

Whisk the egg yolks4 with the 100 g sugar in a bowl.

Whisk a little of the hot cream into the yolks, then keep adding it gradually until the yolk mixture is warm.

Pour everything back into the saucepan and stir constantly over low heat until the custard thickens enough to coat the back of a spoon. Don't let it boil.

Pour into four 150 ml ramekins set in a deep baking dish, then pour hot water into the dish to come halfway up the ramekins.

Bake for 35–40 minutes until the custards are set at the edges with a slight wobble in the centre.

Lift the ramekins out of the water, let them cool, then chill for at least 3 hours.

Sprinkle each custard with a thin, even layer of caster sugar4 tbsp (about 1 tbsp each). Caramelise with a kitchen torch, or under a very hot grill for about 5 minutes, checking and turning every minute so it doesn't burn.

Let the caramel harden for a minute or two, then serve.