Ingredients
8 egg yolks
110g/4oz caster sugar
2 vanilla pods, split
750ml/27fl oz double cream
250ml/9fl oz milk
55g/2oz demerara sugar
Method
1. Preheat the oven to 140C/275F/Gas 1.
2. Place the egg yolks and caster sugar in a bowl and add the vanilla seeds and pods. Using a whisk, gently combine the mixture, then slowly stir in the cream and milk.
3. Pass the mix through a sieve and divide between six small ovenproof dishes or ramekins (about 9cm in diameter and 2.5cm deep). Place in the oven and cook for about 1½ - 2 hours until set on the top. To check, move the dish and if the cream mixture still ripples, it's not cooked. (But over-cooking will cause the brulie to crack on the top once cooked, so be careful).
4. Remove from the oven and place in the fridge until set; normally about an hour.
5. Dust the surface with the demerara sugar and grill until golden brown. Serve immediately.
