Crème Brulèe Recipe A PINCH OF SALT

• 500ml normal cream (pure or thickened)

• 200g caster sugar (only caster sugar. Do not use brown or white sugar)

• 2 vanilla beans

• Hot water for Bain Marie

Instructions:

1. Separate 6 egg yolks into a bowl

2. Boil up 500ml of cream then turn off to simmer

3. Peel vanilla beans and scrape out the vanilla paste

4. Add vanilla paste to cream

5. Whisk eggs with 200g of caster sugar, adding in the sugar slowly

6. Slowly add the hot cream into the eggs, stirring constantly and careful not to cook the eggs

7. Place two bowls into a deep metal dish (will become the Bain Marie)

8. Add the crème and egg mix into the bowls

9. Pour hot water into the Bain Marie (metal tray) and fill up to half way up the bowls

10.Cook in oven at 120°C for 70 minutes.

11.Turn off and leave. Do not open for at least an hour.

12.You can do the next step after it has cooled down, or refrigerate overnight.

Torching the top:

1. Sprinkle some more caster sugar over the top of the Crème Brulèe, tilting the bowl to ensure an even spread

2. Torch the sugar on a lower heat evenly until the top goes brown and caramelises. Bubbling is good.

3. Leave to cool for a few minutes before tapping the Crème Brulèe before serving/eating