World famous French dessert ; Burnt Cream

......better known as Creme Brulee. A stylish treat, this dish is well worth a try.

Ingredients
500ml/18fl.oz  double cream or whipping cream
100g/ 4oz caster sugar
one vanilla pod
6 egg yolks


Method
Heat the oven to 150C/300F
Add the cream to a saucepan, split the vanilla pod and scrape the contents into the cream. Simmer for 5 minutes over a medium heat on the hob.
Whisk the sugar and egg yolk together. Bring the pan containing the cream back to boiling point, add the yolks, whisk until thickened.
Should take about 6-8 minutes.
Use a sieve and strain the mixture into a large jug. Pour into 6 x 6oz ramekins (small dishes), upto 2/3 full.
Place these in a large baking dish, pour hot water around the ramekins until halfway up. Bake for about 45 minutes until set.
Remove and allow to cool to room temperature. Refrigerate for one hour. Before serving sprinkle one teaspoon of caster sugar over each and use a mini blowtorch to caramelise, the sugar not your fingers!