Crème Brûlée

Ingredients

• 1.6 egg yolks
• 2.63 millilitre castor sugar
• 3.750 millilitre thick cream
• 4.0.25 teaspoon vanilla essence
• 5.brown sugar, for topping; enough to cover surface

Method

1. 1.Beat the egg yolks until thick.
2. 2.Gradually beat in the sugar.
3. 3.Beat until the mixture is pale, creamy and thick enough to fall in a satiny ribbon from the beaters when they are lifted.
4. 4.Scald the cream in the top of a double boiler over direct heat.
5. 5.Pour the scalded cream slowly into the egg mixture, beating all the time.
6. 6.Return to the double boiler and cook over hot water, stirring all frequently, until the mixture thickens and coats the spoon — about 10 minutes.
7. 7.Remove from heat and place in a pan of cold water to cool quickly.
8. 8.Stir in the vanilla essence.
9. 9.Pour into individual heatproof ramekins. Put in fridge to chill.
10. 10.Put the brown sugar into the maginix and refine with the steel blade for a few minutes.
11. 11.Cover the custards with the brown sugar. Make an even layer about ¼ inch (½ cm) thick. It is important that no custard shows through the sugar layer, as it may become watery under the grill.
12. 12.Set the ramekins in a dish filled with ice cubes.
13. 13.Broil under a pre-heated grill until the sugar melts and forms a glaze — about 1 minute. Watch very carefully.
14. 14.Chill until ready to serve.

Notes

• The custards may be made the day before serving. Cover with gladwrap.
• 'Maginix' = Magimix food processor — used here to refine the brown sugar to a fine even powder for the caramel topping.
• Gladwrap = cling film / plastic wrap.
• No cook time for baking stated — the custard is cooked entirely on the stovetop in a double boiler, then grilled briefly.