Can you just imagine the look on your guests’ faces as they crack the caramelised shell with their spoons? This theatrical dessert is fun, delicious and super easy to make.

There are 2 main components to this dessert: the baked custard and the caramel shell. If you don’t have a blow torch which I highly recommend you invest in one (you can make so many things with it), you can definitely use your oven on broil setting but remember to WATCH IT.

Ingredients

* 4 egg yolks
* 50g caster sugar (adjust to your liking)
* 380ml heavy cream
* 100ml milk
* 1 vanilla pod (or 2tbs vanilla extract)
* Sugar (for the brûlée)

Method

Preheat oven to 160C or 320F.

Split your vanilla pod in half and scrap out the seeds inside the pod (you could also use vanilla extract). In a pot over low heat, bring your cream, milk, vanilla pod and seeds to a simmer (don’t let it boil, it will split and you will need to start over).

While the milk mixture is simmering, whisk your yolks and sugar together in a separate bowl. Don’t overmix.

Once simmered, let mixture rest for 5 mins then pour your cream mixture into your egg mixture and whisk immediately.

Divide mixture evenly into 2-3 ramekins (depending on the size of ramekins). Use a blowtorch to remove the air bubbles on the surface of the custard.

Transfer ramekins into a baking dish and cover with hot water halfway up the side of the dish. Bake for 40-50mins. If the top is getting too brown, you can cover the ramekins with foil and continue to bake. Refrigerate for at least 2 hours. There should be a slight jiggle when it’s done, it should set completely in the oven. Don’t worry, it will firm up in the fridge.

Once refrigerated, sprinkle the tops with sugar and blowtorch until melt and golden brown. The sugar will harden after 1 min and then you crack away!