Creme brulee

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900ml double cream

1 vanilla pod

160g caster sugar

granulated brown sugar (not too fine) for the topping

10 medium egg yolks

(serves 12)

1. Pre-heat the oven to 140°C (275°F).

2. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.

3. Chop the empty pod into bits, and add them to the cream.

4. Bring to boiling point, then lower the heat and simmer gently for five minutes.

5. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.

6. Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.

7. Strain through a fine sieve into a large jug, and then use this to fill twelve ramekins about two-thirds full.

8. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.

9. Place on the centre shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.

10. Remove from the water and allow to cool to room temperature.

11. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch.

12. Leave to cool for a couple of minutes, and then serve.

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