Ultimate French Dessert

1. Prepare the Oven and Ramekins:

• Preheat your oven to 180°C (160°C fan/gas 4).
• Place four 175ml ramekins into a deep roasting tin (at least 7.5cm deep) or a large cake tin. The tin should be deep enough for a baking tray to sit above the ramekins when laid on top.

2. Heat the Cream and Milk:

• In a medium-sized saucepan, pour the large and small cartons of double cream and 100ml whole milk.
• Split the vanilla pod lengthwise with a sharp knife and scrape the seeds into the cream mixture. Drop the vanilla pod itself into the pan as well.
• Set the pan aside to infuse the vanilla.

3. Whisk the Egg Yolks and Sugar:

• In a mixing bowl, add the 5 egg yolks and 50g golden caster sugar.
• Whisk with an electric hand whisk for about 1 minute, until the mixture is pale and slightly fluffy.

4. Heat the Cream Mixture:

• Put the pan with the cream on medium heat. Bring the mixture almost to the boil – watch for small bubbles around the edge of the pan.
• Once it reaches this point, remove the pan from the heat.

5. Combine Egg Yolks and Cream:

• Gradually pour the hot cream mixture into the egg yolks while continuously stirring with a wire whisk to prevent curdling.
• Scrape out any vanilla seeds from the pan to ensure full flavor.

6. Strain the Mixture:

• Set a fine sieve over a large jug or bowl. Pour the hot cream-egg mixture through the sieve, straining out any solid bits and vanilla pod.
• Using a spoon, scoop off any foam that forms on the top and discard. This helps keep the custard smooth.

7. Prepare for Baking:

• Add hot water (from the tap) to the roasting tin, filling it up to about 1.5cm up the sides of the ramekins.
• Carefully pour the prepared custard mixture into the ramekins, filling them up to the top (it’s easier to spoon the last bit in).

8. Bake the Crème Brûlées:

• Cover the roasting tin with a baking sheet so that it sits above the ramekins, leaving a small gap on one side to allow air circulation.
• Bake for 30-35 minutes. The crème brûlées should be softly set – gently sway the tin, and the center should wobble like jelly, not too firm.

9. Cool the Crème Brûlées:

• Once done, remove the ramekins carefully from the roasting tin using oven gloves.
• Let them cool for 2-3 minutes on a wire rack, then transfer them to the fridge to chill completely. This can be done overnight for a perfect texture.

10. Caramelise the Sugar:

• When ready to serve, wipe around the edges of the ramekins to remove any cream drips.
• Sprinkle 1½ teaspoons of caster sugar over the top of each ramekin, spreading it evenly with the back of a spoon.
• Dampen the sugar lightly with a fine spray of water (using a craft spray bottle).
• Use a blow torch to caramelise the sugar. Hold the flame above the sugar and move it in circular motions until the sugar is golden and crispy.

11. Serve and Enjoy:

• Once the sugar is perfectly caramelised, serve the crème brûlées immediately or within a couple of hours for the best texture. The top should be crisp, and the custard should be firm yet smooth inside.

Tips for Success:

• Don’t over-bake: The custard should be just set and wobble slightly in the center. If overbaked, it will become too firm and lose its creamy texture.
• Cool thoroughly: Allow the crème brûlées to cool completely before adding the sugar topping and caramelising. This ensures the custard firms up perfectly.
• Caramelisation: Be patient with the blow torch. Move it slowly and evenly for an even, golden top.

Enjoy your Ultimate French Dessert—a rich, velvety custard with a perfectly crisp caramelised sugar topping!