I was given a creme brulee set (4 ramekins, a catering blowtorch and gas) as an early Christmas present and so this weekend I decided to play about with it.

There are many recipes around but I figured I’d start with a basic one as once you can do a basic one any others made will be better, not just an adding flavours to cover up the lack of flavour in the base mi.

I was happy with how it came out, nice and creamy, a hint of vanilla and wonderfully smooth and silky. The sugar made a wonderful crack as I tapped it with the spoon.

All in all a successful days cooking!

For 6 Ramekins –

Pour 500ml of double cream into a saucepan and heat gently

Meanwhile whisk 6 egg yolks and 4oz caster sugar until pale and creamy

Pour some of the cream over the eggs and whisk, slowly adding more. Once it has all been added pour back into the pan. Heat gently (Do Not Boil!) stirring constantly until it starts to thicken.

Strain and pour into the ramekins.

Heat the oven to 140C

Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.

Place on the centre shelf and bake for about 30 minutes until the custards are just set, still a bit wobbly in the middle.

Take out the oven and leave to cool (in the water) . At this point they can be put in the fridge for up to 3 days.

When ready to serve sprinkle caster sugar over the top and caramelise with a blowtorch (or under a grill). Leave for a few minutes to harden, then serve.

– If you want a very thick layer of sugar you can caramelise it in a pan and pour over the custards.