Crème Brulee

Ingredients

1 pint double cream
1 split vanilla pod
6 egg yolks
3oz caster sugar

Heat the cream, vanilla pods and seeds until almost at the boil.

Whisk the egg yolks and caster sugar over a bowl of simmering sugar until thick and foamy, about 5-6 minutes.

Bring the cream to the boil and pour about 2/3 into the bowl with the eggs.  Whisk thoroughly and pour back into the pan with the remaining cream.

Put the bowl back onto the heat and stir for a couple of minutes until it thickens.  Remove from the heat and give it a good stir.

Pour into 6 ramekins and leave in the fridge for 6 hours.

Dust the surface of the brulees liberally with icing sugar and place under a hot grill until mahogany brown and place in the fridge for 4 minutes before serving.