CREME BRULEE
280ml single cream, 15ml vanilla, 4 egg yolks, 170g sugar.
Oven: 180C/Gas 4
Source: PKU
METHOD
Heat 3/4 of cream. Ribbon yolks do not over work, add remaining cream, gradually beat in hot cream, strain. Be careful of foam, remove if poss. Pour into ramekins. Bake in a bain-marie till just set. Cool & chill. Brulee tops with sugar, chill. Makes 6x10floz ramekins.