250ml Double Cream

40g sugar

¼ Vanilla Bean or 3 tsp essence

3 egg yolks

Brown sugar for the top

1 pinch of salt

Superb classic French desert.

Whisk the egg yolks and the sugar together until pale yellow in colour.

Heat up the double cream with some salt. Split the vanilla bean down the middle and scrape out the seeds and add both to the cream, alternatively use vanilla essence. Once the cream reaches boiling point take of the hop.

While whisking the egg yolk add the double cream to it.

Let this mixture rest overnight in the fridge.

Next day pass the mixture through a strainer and then fill the ramekins.

Either put lids on the ramekins or cover with cling film.

Place in the pre-heated combination steam oven at 95’C, high steam for 40min.

Check after 40min if the crème brulee wobble like a set jelly, if not bake a bit longer.

Chill for 4 hours minimum.

Before serving dust the top with brown sugar and then spray the sugar with water.

Using a blowtorch caramelise the sugar and then serve.

Bake at 95’C, high steam for 40min.