Paul O' Donnell Catering

No on can ever agree on whether this dish is classic French or British but it's so good to eat that I love to claim it's British...

INGREDIENTS

• 6 x Size 1 ramekins
• 8 egg yolks
• 50g caster sugar
• 600ml double cream
• 1 vanilla pod, split, or a few drops of vanilla essence
• Icing sugar to finish

Method

Mix together the egg yolks and sugar in a bowl. Bring the cream to the boil with the vanilla pod or essence. Remove the pod and scrape the seeds into the cream. Now whisk the cream into the egg yolks and sugar.

Sit the bowl over a pan of lightly simmering water and heat until the custard begins to thicken, stirring all the time. It should have the consistency of single cream.

Now divide the custard between the ramekins. Put these in a roasting tin and pour in some warm water until it comes three-quarter of the way up the sides of the moulds.

Put into the oven and leave until the Crème brûlées are just on the point of setting, approximately 20-30 minutes. To test, remove one of the moulds from the water and shake it gently.

There should still be slight movement in the centre of the custard. If it seems a little too runny, returm to the oven and check after another 5-10 munutes. Remove from the oven and the roasting tray to allow to cool.

Dust the brûlées generously with icing sugar, wiping around the edge before you glaze them, either under a preheated grill or with a gas gun (see page 11). As the sugar heats, it begins to dissolve, bubble and to colour: This is the time to redust and rebubble.

To achieve a good, rich, crisp topping repeat three times.