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Crème brûlée

½ CUP (120 g) SUPERFINE Preheat the oven to (300˚F /150˚C).
BAKING SUGAR Place the sugar into a bowl with the vanilla seeds, eggs and egg yolks. Whisk to combine.
1 VANILLA BEAN, SPLIT IN HALF Pour the cream and milk into a saucepan and heat until it almost comes to the boil.
LENGTHWAYS AND SEEDS Pour over the egg mixture and stir well.
SCRAPED OUT Bring out 4-6 heatproof dessert bowls, cups or glasses and divide the mixture between
2 EGGS them. Place in a roasting pan or similar. Pour boiling water into the pan to come ⅔ up the
2 EGG YOLKS sides of the glasses. Place in the oven and bake for 30 minutes. Serve when still warm
1 CUP (225 ml) MILK or chill in the refrigerator for a few hours.
1 CUP (225 ml) HEAVY CREAM Sprinkle some sugar on top and scorch with a blow torch to get that classic crème brûlée look.
Yields: 4-6

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