Crème brûlée

Preparation

1. Slice the vanilla pod open lengthways and scrape out the seeds.
2. Whisk the egg yolks with the sugar, then stir in the cream, milk and vanilla seeds (with the pod) and leave to infuse for at least 30 minutes; this also works overnight in the fridge.
3. Preheat the oven to 150 °C (conventional). Remove the pod, pour the mixture through a fine sieve and skim the pale foam off the surface.
4. Place four shallow, ovenproof ramekins (about 175 ml each) in a deep roasting tin, fill them to the brim with the mixture and pour enough boiling water into the tin to come at least halfway up the sides of the ramekins.
5. Bake on the middle shelf for 45 to 55 minutes, until the custard is set at the edge and the centre still wobbles slightly like jelly; it only firms up fully as it cools.
6. Lift the ramekins out of the water bath, leave to cool and chill for at least 2 hours, ideally overnight.
7. Shortly before serving, sprinkle each custard evenly with about 1 tablespoon of fine sugar and slowly caramelise with a kitchen blowtorch until a smooth layer forms; alternatively, use a preheated oven grill and watch closely. Leave to harden for a moment and serve.

Drink with it

• Sweet wine · excellent match

  Sauternes or Tokaji Aszú, well chilled

  Honey and dried-fruit notes mirror the vanilla and caramel, while the lively acidity cuts through the egg-yolk custard.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Cognac and brandy · excellent match

  Cognac VSOP, neat at room temperature

  Caramel, vanilla and butter notes from the cask-aged Cognac pick up the crust, for the last spoonful or afterwards.

  Cognac and Armagnac: Two Origins for Brandy ↗

• Aged rum · excellent match

  Aged rum, neat or over one large ice cube

  Toffee and vanilla from cask ageing echo the caramel crust, with a little dried fruit on top.

  Drinking rum neat: how to get to know a bottling ↗

• Sparkling wine · good match

  Moscato d'Asti or demi-sec Champagne

  The fine bubbles lighten the rich egg custard, and the residual sweetness keeps pace with the vanilla and caramel.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Aged tequila · good match

  Tequila Añejo, neat in a nosing glass

  Vanilla and oak from the aged tequila mirror the custard; an unusual but harmonious aroma bridge.

  Tequila Blanco, Reposado, and Añejo: what aging changes ↗