Gorgeously simple to make and better tasting than any shop bought one I ever tasted. Simply vanilla pod (or extract), double cream, egg yolks and caster sugar.
I always assumed these would be incredibly difficult to pull off, but this batch worked a treat first time. As long as you keep a watchful eye over your cream mix in the pan and then make sure you cook the individual brûlées in a bain marie (Deep baking dish filled with hot water), not much can go wrong.
Chill them in the fridge for a day or two, then crack out your blowtorch and
caramelise the tops - THE FUN BIT
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