Crème Brulée

Split the vanilla pod lengthways and scrape out the seeds. Chop the empty pod into bits. Pour the cream into a saucepan and add vanilla pod and seeds.

Bring to boiling point, then lower the heat and simmer gently for 5 minutes.

Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.

Bring the cream back to boiling point. Pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.

Strain through a fine sieve into a large jug, and then fill 6 ramekins about 2/3rd full.

Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.

Place on the center shelf of the oven and bake for about 30 minutes, or until the custards are just set and are still a bit wobbly in the middle.

Remove from the water and leave to cool to room temperature.

When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch.

Leave to cool for a couple of minutes, then serve.