Dessert

Crème Brûlée

Silky baked vanilla custard beneath a thin, brittle layer of burnt sugar.

What you’ll need

• heavy cream: 600 ml
• egg yolks: 6 pcs
• sugar: 150 g
• vanilla: 4 g

How to make it

1. Heat the oven to 150°C/300°F. Heat the cream with the vanilla until steaming but not boiling; remove and infuse for 10 minutes.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.