Ingredients

• 568ml carton double cream
• 1 vanilla pod, split lengthways
• 4 large egg yolks
• 125g (4oz) golden caster sugar

Method

1. Preheat the oven to 150°C (130°C fan) mark 2. Pour the cream into a pan, add the vanilla pod and bring slowly to the boil. Remove from the heat, cover and set aside to infuse for at least 30min. Remove vanilla pod. Put six ramekins in a roasting tin.
2. Beat the egg yolks and 1 tbsp caster sugar together in a bowl. Pour in the vanilla-infused cream, stirring constantly.
3. Strain into a jug, then pour into the ramekins. Pour enough hand-hot water into the tin to come halfway up the sides of the ramekins. Bake for 30-35min. Cool, then chill for at least 4hr, preferably overnight.
4. When ready to serve, preheat the grill. Sprinkle remaining sugar in an even layer on top of the custards. Grill for 2-3min until the sugar caramelises. Allow to cool for 1hr but don't chill — the caramel will form a crisp layer on the surface. Serve the brûlées within 2-8hr.

Notes