• 4 egg yolks
• 4 T sugar
• 1 t vanilla essence
• 450ml cream
• Preheat oven to 175°C/350°F.
• Add sugar to cream. Stir gently with a whisk.
• Heat in a microwave for two minutes to dissolve sugar.
• Whisk the egg yolks.
• When the sugar-cream mixture is done, stir a bit to ensure the sugar has dissolved.
• Stir in the eggs and whisk it well.
• Add vanilla essence.
• Pour into ramekins, and put the ramekins into a roasting tray.
• Pour enough hot water into the roasting try to come up halfway on the ramekins.
• Bake in the oven for 40 minutes.
• Leave to cool, then place in the fridge overnight.
• When they’re ready to serve, sprinkle with some sugar (I’ve found raw sugar works well).
• Melt the sugar with a culinary blowtorch.
• Let the crème brûlée cool for just a minute, then serve.
• Follow the recipe up until you add the vanilla essence. Add a teaspoon of mixed spice (ground cardamom would also work well) and the zest of a lemon and small orange to the custard. Let the mixture sit for about five minutes for the flavours to infuse, then pour the mixture into ramekins through a sieve (to remove the zest pieces) and follow the rest of the recipe.
• I used disposable aluminium pie trays to make this tower of mini crème brûlées. A quarter of the recipe got me five servings.