CREME BRULEE

For 3 - 4 servings 

240gr double cream

100gr milk 

60gr caster sugar

60gr / 3 egg yolks 

1/2 Vanilla pod

1) Preheat the oven to 140°c / gaz mark 2
In a sauce pan bring the cream, milk and scraped vanilla pod to the boil, stirring occasionally using a rubber spatula. 
2) Just as the liquid comes to a boil, mix the egg yolks and the sugar using a hand whisk. Pour the hot liquid gradually into the yolks mix while stirring. It is very important to try and incorporate as less air as possible into the mixture. Strain the mixture into a measuring jug.
3) Place the ckery in a deep tray and pour the mixture almost to the top. Place in the oven and pour hot water in the baking tray half way to the top of the crockery. 
4) Bake for about 25 minutes before checking. When ready the mixture should be half way set in the centre. 
5) Cool down to room temperature and leave in the fridge to rest.
Before serving spread a thin layer of caster sugar and burn using a blowtorch.