MINI BLOWTORCH RECIPES

Steps:

• Preheat the oven to 150C/300F/Gas 2.
• Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.
• Chop the empty pod into small pieces, and add them to the cream.
• Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
• Meanwhile, in a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until pale and fluffy.
• Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened - this indicates that the eggs have begun to cook slightly.
• Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins to about two-thirds full.
• Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
• Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
• Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
• When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch.
• Set aside to cool for a couple of minutes, then serve.