Crème Brûlée

This silky, luxurious custard with its dramatic caramelized sugar top is the ultimate French dessert—elegant enough for dinner parties, yet surprisingly simple to master.

Ingredients:

• 250ml heavy cream
• 250ml whole milk
• 1 vanilla pod (or 1 tsp vanilla extract)
• 5 egg yolks
• 50g caster sugar, plus extra for topping
• Pinch of sea salt

Method:

1. Heat cream and milk with the split vanilla pod until steaming. Let it infuse for 15 minutes, then remove the pod.
2. Whisk egg yolks with sugar until pale and thick—about 2 minutes.
3. Slowly pour the warm cream into the yolk mixture while whisking constantly to avoid scrambling the eggs.
4. Strain through a fine sieve, add a pinch of salt, then divide into ramekins.
5. Place ramekins in a water bath (hot water halfway up the sides) and bake at 160°C for 20–25 minutes until the edges are set but the centre jiggles slightly when gently shaken.
6. Chill for at least 4 hours, preferably overnight.
7. Just before serving, sprinkle sugar on top and torch until golden and crackling.

Chef's tip: Don't skip the water bath—it ensures gentle, even cooking. And always torch just before serving to keep that magical crack when you tap your spoon through the caramel shell.