Crème Brûlée

Method

Preheat oven to 160°C.

Heat the cream, milk, vanilla and bay leaves over a low heat in a heavy-bottomed pan until almost boiling, then remove from heat and cool for one hour to allow the flavours to infuse.

Beat eggs, yolks, sugar and salt in a large bowl.

Whisk into the milk mixture and strain through a fine sieve, discarding the bay leaves and vanilla bean.

Pour the mixture into 4–5 ramekins.

Place in an ovenproof baking dish and fill the dish with water halfway up the sides of the ramekins.

Bake for approximately 30–40 minutes until just set and slightly wobbly.

Allow to cool and chill for 4–5 hours.

Topping
Just before serving, sprinkle the castor sugar over the set custards.

Place under a hot grill or use a blowtorch to caramelize the sugar.