Creme Brulee
600ml (1 pint) Double Cream
5 medium Egg Yolks
50g (2oz) Caster Sugar
15ml (1 tbsp) Water
4 drops Vanilla
Preheat oven to 170°C: 325°F: Gas 3
Combine the egg yolks, sugar, cream and vanilla.
Whisk until combined
Divide amongst 6 ramekins place in a bain-marie and bake for 40 minutes.
Allow to cool.
In a heavy saucepan, dissolve sugar and water and cook gently until the sugar caramelises.
Top each brulee ensuring topping isn't too thick.
A blowtorch or very hot grill may also be used.
Brulee may be made beforehand, but caramel topping may dissolve if made to early.
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