The perfect end to a meal - Creme Brulee

If you are looking for a cheep and simple dessert to end a dinner party then look no further. A classic vanilla creme brulee will always put a smile on your guests faces at the end of the night. Served with some homemade all butter short bread to dunk in what is no to love about this dessert. I have been cooking this for as many years as I care to remember and it has never let me down.

6 medium egg yolks

80g sugar + extra for caramelizing 

seeds of 1 vanilla pod

500ml single cream

Whisk the egg yolks, sugar and vanilla together then add the cream and continue to whisk until combined. Fill the creme brulee dish almost to the top and place them in a deep baking tray. Boil your a kettle full of water and pour it in the baking tray until the water is half way up the side of your brulee dish. Cover the baking tray with tin foil and poke a few holes in the top of it to let the steam out. Place the tray in a pre-heated oven at 140c and cook for 45-50 minuets until the brulee has just set and has a little jiggle when you shake it. Remove them from the oven and let them cool for 10 minuets before transferring them to the fridge to cool completely. When you are ready to use them remove them from the fridge and sprinkle the top with a level tablespoon of sugar and caramelize them with a blowtorch.