Crème Brûlée

A guaranteed success at any dinner party. It requires patience although it is quite simple to make.

Ingredients

• 5 dl of double Cream
• 50 gr powdered Sugar
• 5 Egg yolks
• 1/2 Vanilla pod
• 50 gr demerara Sugar

Divide the cream into two halves. Cut the vanilla pod lengthwise and scrape the seeds into one half of the cream. Warm the vanilla cream over slow heat. Whisk the yolks with the powdered sugar. Add the cold half of the cream and whisk. Add the warm cream and fold in gently. Heat the oven to 95°C. Pour the mix into indidual ramequins. Place in the fridge for 2 hours. Place the ramequins in a tray with water. Bake in the oven for about one hour, until the mix is floppy and just about solidified. Pour sugar over each ramequin and use a kitchen torch to caramelize the top.