Burnt Custards

Preheat the oven to 120°C | 250F | gas 1/2.

Place the milk, cream and split vanilla pod in a large sauce pan and heat over a moderate heat until simmering.

Meanwhile, whisk the egg yolks and sugar together in a large mixing bowl until pale and thick.

Pour the milk and cream on top in a slow steady stream as you whisk to incorporate fully. Pour and whisk until all the milk and cream mixture has been incorporated.

Line a roasting tray with a tea towel and sit 4 individual ceramic ramekins on top so that they are sitting flat. Divide the crème brûlée mixture evenly between them.

Pour boiling water into the tin so that it comes halfway up the outsides of the ramekins, then carefully transfer the roasting tin to the oven to cook for 90-120 minutes until just set; they will be ready when they are firm with a slight wobble when the ramekin is tapped.

Remove and allow to cool to room temperature before chilling in the fridge for 2-3 hours or overnight preferably.

When ready to serve, sprinkle the soft light brown sugar evenly on top and caramelise using a blowtorch. If you don't have a blowtorch, pre-heat your grill to as hot as possible and flash the crème brûlées under the grill until the sugar has caramelised.