Creme Brulee

Instructions: Place the cream in a saucepan over low heat. Cut the vanilla pod in half lengthwise and scrape out the seeds. Add the vanilla pod and the seeds in the saucepan and heat the cream just underneath boiling point, remove from the heat and set aside. Preheat the oven to 180° Celsius.NOTE: You will later remove the vanilla pod. It just gives extra flavour to the milk while cooking. Separate the eggs - you are just going to use the egg yolks. Whisk the egg yolks and the caster sugar together until light and fluffy. It will go thicker the more you whisk and the colour will become lighter. Take the vanilla pod out of the cream mixture and add the cream to the whisked egg mixture while you still keep whisking. Pour the mixture through a sift into the ramekins. Place the ramekins in a large baking dish covered with water halfway up the ramekins.Bake it for 20-25 minutes, depending on the seize of the rameklins. Crème brulée is ready when the texture looks like jelly. Don't bake it for too long as the mixture will curdle. Let it cool to room temperature, cover with clingfilm and keep in the fridge until further set. Sprinkle a layer of caster sugar over the cold Crème Brulée,Use a blue torch to caramelize the sugar to a light caramel colour. It can also be done underneath the oven grill .