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Crème brûlée
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| Day before
| D-Day
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- Preheat oven to 150C - bottom element only
- Pour one and 2/3 pottle double cream into a small, heavy-based pan
- Slit a vanilla pod in half lengthways, scrape out seeds and chuck in
- Bring slowly to the boil
- Meanwhile, put five yolks into a medium-sized heatproof bowl and stir up
- When the cream begins to boil, remove the pod and pour cream on to the yolk mix, stirring to mix
- Divide between four ramekins and pour hot water into the tin. Bake for about 40 minutes until the custard is set – it should only wobble faintly when shaken
- Cool and then chill until cold
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- Scatter the tops of the cold brûlées with demerara sugar, and use a blowtorch to caramelise
- Yum!
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From the Felicity that's not my mother, with the superfluous sugar removed of course
