Crème Brûlée

Method

1. 1

   Infuse cream

   Heat cream with vanilla pod until steaming. Steep 15 minutes.

   Why: Steeping extracts maximum vanilla flavour.

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2. 2

   Make custard

   Whisk yolks and sugar. Temper with warm cream, strain into ramekins.

   Why: Straining removes curdled bits and vanilla pod.

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3. 3

   Bake in bain-marie

   Bake in water bath at 150°C for 35 minutes until just set with a slight wobble.

   Why: Gentle heat prevents curdling.

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4. 4

   Caramelise

   Chill 4 hours. Sprinkle sugar on top and torch until amber and crisp.

   Why: Cold custard supports the hot sugar crack.

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