Crème brûlée

This recipe should be started a day in advance.

• 2 large egg yolks
• tablespoon of sugar
• 300ml cream
• 齼 teaspoons of vanilla essence.

Preheat the oven to 220deg c/425deg f/gas 7

Mix the egg yolks with the sugar.
Heat the cream with the vanilla essence until the surface begins to shiver, you must not allow the cream to boil. Pour the cream slowly into egg yolks, whisking all the time.
Return to the saucepan and cook on a medium heat stirring all the time until it is thick enough to heat the back of a spoon; once again, it must not boil. Pour into your ramekin and chill over night.

Once the custard has set and formed a skin on top, heat your grill to maximum heat, sprinkle a generous amount of soft brown sugar over the custard and caramelize under the grill. It can burn very quickly so keep an eye on it.

Cully Says: Soft Brown Sugar or Sicra Rich Dark Brown Sugar is the very soft sugar that is almost like treacle and melts really easily in a pan. We use it here as an easy alternative to making caramel. It also makes your healthy bowl of porridge in the morning irresistible, especially when mixed with some fresh milk or cream.