Creme Brulee

Another Marco Pierre-White recipe. This is one of my favourite desserts. You can put different flavours or fruit underneath, but to be perfectly honest, you can't beat it just as it is.

500ml cream

250g sugar

1 vanilla pod

Pinch salt

6 egg yolks

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Bring the cream, sugar, vanilla and salt to the boil. Set aside.

Whisk the egg yolks.

Pour the cream liquid onto the egg yolks and whisk.

Pour into ramekin dishes and bake for 35 - 45 mins at 150C.

When the puds are cool, cover with granulated sugar and melt with the blow torch to get a lovely caramel which will give the trade mark shell to break through.