Crème Brûlée For One From 'Paris Pastry Club'

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   Preheat the oven to 150u00b0C (300u00b0F). Boil a kettle of water.

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   Bring the cream and vanilla seeds to the boil in a small pan over a

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   medium heat.

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   Whisk the egg yolks and caster sugar together in a small bowl. When

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   the milk has boiled, slowly pour it over the egg mixture, whisking as you

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   go. Scoop off any froth with a large spoon and pour the mixture into

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   a small ramekin.

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   Place the ramekin in a deep baking tray and pour in hot water so it

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   comes halfway up the sides of the ramekin. Bake for 40 minutes, or until

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    set yet still very slightly wobbly in the centre.

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    Carefully lift the ramekin from the water-bath and leave to cool at

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    room temperature for a few minutes. Chill for 2 hours or overnight.

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    Sprinkle with a thin coating of demerara sugar and burn with a blow

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    torch or place under a hot grill for a few minutes until the sugar turns

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    into caramel.

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    Crack the caramel crust with a spoon and feel happy.

* Per serving · 4 servings · Values may vary.