Milly's Crème Brûlée

INGREDIENTS

500ml Cream 
1 vanilla pod or 1 tsp vanilla bean paste 
6 egg yolks 
1/4 cup caster sugar 
Extra caster sugar for toffee

METHOD

Split the vanilla pod lengthways and scrape out the seeds with the tip of a small knife. Add both the seeds and the pod to a saucepan with the cream.

Warm gently over low heat for about 5 minutes - you’re not looking to boil, just to infuse. A good rule of thumb: look for tiny bubbles around the outside edge of the pan and a slight skin forming on the surface of the milk. Remove from the heat and leave to cool slightly, letting that lovely vanilla flavour develop. Strain to remove the pod.

Preheat your oven to 130°C (120°C fan). Sit 4 ramekins in a deep baking dish.

Whisk the egg yolks and sugar together until just combined - no need to overdo it as too much whisking creates bubbles. Pour in the warm cream and gently stir to combine.

Skim off any bubbles from the surface, then ladle the mixture evenly into your ramekins. Pour boiling water into the baking dish so it comes halfway up the sides of the ramekins.

Bake for 35–40 minutes, until just set with a slight wobble in the centre - that wobble is what you’re after.

Carefully remove the ramekins from the water and leave to cool. Refrigerate for at least 6 hours, or overnight if you can.

To serve, sprinkle about ½ teaspoon of sugar evenly over each brûlée. Use a blowtorch to melt and caramelise the sugar into that signature crisp top. Repeat with another tso of sugar and torch again. Keep the flame moving - too much heat in one spot can catch the custard underneath.

Serve immediately (or chilled again), and enjoy that very satisfying crack.