Crème Brûlée

Step 1: If using a vanilla pod, split it lengthwise and scrape out the seeds with a small knife. Put the seeds, pod and cream in a saucepan.

Step 2: Simmer the cream uncovered over low heat for 10 minutes. Take it off the heat, cover and leave it to infuse for 1 hour. If using vanilla bean paste, skip the infusion and let the cream cool to lukewarm. Remove the pod, if used, and skim any skin from the surface.

Step 3: Heat the oven to 130°C/265°F (120°C fan). Set four empty ⅔-cup / 150 ml ramekins in a baking pan deep enough to hold water halfway up their sides.

Step 4: Boil a kettle of water.

Step 5: Whisk the egg yolks and sugar just until combined. Avoid over-whisking, which can create bubbles.

Step 6: Pour the cream into the egg mixture and gently stir to combine. Divide the mixture among the ramekins using a soup ladle.

Step 7: Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Avoid adding so much water that the ramekins float.

Step 8: Bake for 35–40 minutes, until the custard is set but still wobbles slightly when you gently shake a ramekin.

Step 9: Remove the ramekins from the water and leave them to cool. Refrigerate for at least 6 hours, preferably overnight; they can be kept for up to 3 days.

Step 10: Blow torch method: Sprinkle ½ tsp sugar over each crème brûlée. Use a blow torch to melt and caramelize the sugar, then serve immediately.

Step 11: Grill method: Refrigerate the crème brûlées overnight first. Heat the grill to high and place the ramekins underneath for 1 minute, or until the sugar has melted and caramelized. Refrigerate for at least 20 minutes and up to 1 hour to reset the custard just beneath the toffee, then serve.

Step 12: The custard should have a very thick yogurt-like texture, not be firm enough to slice like cake or set like soft jelly. A scoop should barely hold together without running, and the custard should melt in your mouth.