Cultivating a taste for the small pleasures!
Ingredients:
500ml cream
6 egg yolks
50g golden caster sugar
1 vanilla pod
extra caster sugar for sprinkling
Method:
Preheat the oven to 140 degrees.
Put the cream and a split vanilla pod into a non-stick pan and heat gently to simmering point.
Beat the egg yolks and vanilla sugar in a large bowl until well mixed. Pour the hot cream onto the egg mixture, gently whisking it in. Pour through a fine sieve into a large jug, then fill 4-5 small ramekins with the custard and place in a baking tin of boiling water. Place in the oven for about 15-25 minutes until the centres shiver just slightly when wobbled.
Remove the ramekins from the baking tin after 5 minutes’ standing time, and allow to cool.
About 1 hour before serving, sprinkle each one with a teaspoon of caster sugar and toast it with a blowtorch until you have a nicely melted caramelised top.
![DSC_0052[1]](https://salutationrecipes.files.wordpress.com/2013/03/dsc_00521.jpg)
Based on the recipe in ‘Classic Conran’ by Terence and Vicki Conran
Salutation Recipes 
I just adore crême brûlée!! My mum used to make them on special occasions when I was a child. Sadly, they were for dinner party guests, not my brother and I. Occasionally we would get one no-one wanted, mmm. Mum always popped a few raspberries in the bottom of the ramekin before adding the custard etc.
I don’t think they’ll keep till Monday or I’d bring you one! I thought about popping some raspberries in – I sort of wish I’d popped them into one of the ramekins as a surprise. Thanks for sharing the memory, Fee!
Omg! That should be ‘my brother and I’. I blame the Kir Royale.
Everyone’s allowed one slip-up. Makes the rest of us feel better!
There is nothing in life more satisfying than cracking the sugar at the top of a creme brulee!
I know! I hope that’s not a sad reflection on our lives, though! 😉