7 egg yolks
1 vanilla pod
- Combine the egg yolks with the sugar and mix well. Split the vanilla pod in half lengthways and scrape out the seeds. Put both pod and seeds into a pan with the milk and the cream. Bring to the boil and simmer for 10 minutes.
- Remove the vanilla pod from the liquid and stir the milk/cream mixture slowly into the egg mixture, taking care to avoid making bubbles. Stir the mixture gently with a whisk, without beating.
- Distribute the mixture between 8 oven proof ramekins and place them on an oven rack.
- Bake on shelf level 2, on Steam setting 3 at 95°C for 50 minutes. Cool the brûlées to room temperature then chill before serving.
Sprinkle the tops with brown sugar and caramelise with a kitchen blowtorch, then serve immediately. Garnish with biscuits and cape gooseberries.
Crème brûlée is all about the combination of textures – the sweet caramel crust, the yielding crème… truly addictive.