Vanilla Crème Brulee

8 Egg Yolks

115g(4oz) Caster Sugar

2 Vanilla Pods -split length ways

& seeds removed ,seeds & pods reserved.

750ml (1 pint 6oz ) Double Cream

250ml(9fl oz) Milk

55g(2oz) Demerara Sugar

Pre-heat oven to 140C/275F/gas mark1

Place the egg yolks & caster sugar in a bowl and add the vanilla seeds and pods. Using a whisk gently combine the mixture ,then slowly stir in the cream and milk.

Pass the mix through a sieve and divide between 6 small oven proofed dishes or ramekins about 9cm (3-½ in)in diameter and 2.5cm (1 inch) deep.

Place in the oven and cook for about 1.5-2 hours until set on the top.

To check if the mixture is cooked ,move the dishes .If it still ripples it’s not ready.(But overcooking will cause the brulee to crack on the top once cooked ,so be careful.)

Remove from the oven ,cool down then place in the fridge until set, normally about an hour .

Dust the surface with the demerara sugar and either blow-torch or grill until golden brown -serve .

These are fantastic ,they are rich and creamy with tastes  that dance around your tongue -simple yet heaven  Easy