Classic Crème Brûlée

Preheat the oven to 150°C (130°C fan). Place four 150ml ramekins in a deep roasting tin. Separate the egg yolks into a large bowl, add 80g of the caster sugar, and whisk until pale and slightly thickened.

Pour the cream into a saucepan, add the vanilla pod and seeds and the remaining 20g caster sugar. Heat over medium-low until the cream just begins to steam and small bubbles form at the edges — do not boil. Remove from the heat.

Remove the vanilla pod from the cream and slowly pour the hot cream into the yolk mixture in a thin, steady stream, whisking constantly to prevent the eggs from scrambling. Skim off any surface foam with a spoon.

Divide the custard evenly between the four ramekins. Pour enough boiling water into the roasting tin to reach halfway up the sides of the ramekins.

Bake for 35–40 minutes until the custards are set at the edges but retain a distinct wobble in the centre when the tin is gently nudged.

Carefully lift the ramekins from the water bath and set on a wire rack until cool enough to handle.

Cover each ramekin with cling film and refrigerate for a minimum of 4 hours, or overnight.

Remove the ramekins from the refrigerator 20 minutes before serving. Blot any surface condensation dry with a piece of kitchen paper. Sprinkle 1 level teaspoon of demerara sugar over each custard and spread it into an even, thin layer.

Using a kitchen blowtorch held 2–3cm from the surface, caramelise the sugar in slow, circular passes until it melts, bubbles, and turns a deep amber. Allow the caramel to harden for 60 seconds before serving.