Instead of cooking the creme brûlée in a hot water bath, I make it like a custard on the hob and then brown the tops using a creme brûlée torch, which is much easier.
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4 tablespoons caster sugar
4 egg yolks
1 tablespoon cornflour
415ml double cream
1 tablespoon vanilla extract
light brown soft sugar
Method Prep:15min › Cook:15min › Ready in:30min
Using your electric mixer beat sugar and egg yolk till lightly coloured and fluffy. Stir in the cornflour.
Heat the cream in a saucepan. Sir in egg yolk mixture and let thicken over very low temperature, stirring constantly. Make sure that the mixture does not bubble at any time! It will take about 10 minutes to thicken. When stirring, also scrape over the bottom and the sides of the saucepan. Once the mixture has thickened, remove the saucepan from the hob and stir in vanilla.
Pour mixture in oven proof ramekins and let cool (I place them in a gratin dish and scatter ice cubes around the ramekins, that speeds up the cooling.
Sprinkle each ramekin with d 1 to 2 tablespoons brown sugar and let caramelise under the grill or with a creme brûlée torch. Let cool then chill till serving.