Crème brûlée

Preheat the oven to 140°C, gas mark 1. Prepare a deep roasting tray with boiling water and place 4 x 100ml ramekins inside.

In a small saucepan, heat the cream along with the vanilla pod and seeds to just below boiling point.

Whisk the egg yolks and sugar together in a medium-sized bowl until pale and thick. Pour the warm cream into the egg mixture while whisking continuously. Strain through a sieve and divide between the ramekins.

Bake for 25 minutes, until the edges are set and the centre wobbles slightly.

Allow to cool to room temperature, then refrigerate for up to 2 days.

When ready to serve, sprinkle a thin, even layer of sugar over each custard, then brûlée using a blowtorch. Alternatively, preheat the oven grill to its highest setting and place the custards under the grill for 2–3 minutes until the sugar has caramelised.