Preparation

• 1
  Use a pie dish or 6 smaller dishes and put them in the freeze to cool for about 20 minutes
• 2
  In a saucepan pour the cream and heat
• 3
  Cut the vanilla pod in half and scrape the insides out, add this to the cream. Throw the pods into the cream. Bring this to a near boil stirring constantly
• 4
  In a bowl whisk the egg yolks and the sugar until completely combined
• 5
  Slowly add the cream to the egg mixture, beating it all the while
• 6
  Cook the custard in the saucepan over a medium low heat. Cook it for 10 – 12 minutes until it is of a thick consistency. Once it is thick enough remove it from the stove and take out the halved vanilla pods
• 7
  Pour the custard into the cooled dishes and leave to cool. Return the custard to the fridge
• 8
  Just before serving, generously dust the surface of the brulees with the remaining castor sugar and caramelize using a chef’s blow torch