Serves 6

Ingredients:

1. 10 egg yolks

2. 56 g Madagascan Vanilla Sugar

3. 200 g caster sugar

4. 1 litre liquid cream

5. 1 vanilla pod

6. 40 g brown sugar

Preparation:

1. Slowly heat the cream into a saucepan.Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream. Bring to a boil and simmer for 5 minutes.

2. In a large pot, beat the egg yolks and sugar until the mixture is fluffy and lighter in colour (very light yellow), then add the  cream which has again been heated to boiling point.

3. Stir, whie trying to make the least foam possible, then pour the cream through a strainer (to avoid foam on the Crème Brûlée)

4. Heat oven to 100° C.

5. Gently pour the cream into small cups (porcelain or clay) and cook for 75 minutes. The cream should start to tremble.

6. Let cool.

7. Sprinkle a mixture of the brown sugar and Madagascan Vanilla Sugar over the surface of the cream and pass the custard cups under the well-heated grill or caramelise the surface with the kitchen torch.