-
1
Preheat Oven to110C (gas mark 1/4).
-
2
Pour the cream into a saucepan.
-
3
Split the vanilla pod lengthwise and scrape the seeds into the cream.
-
4
Chop the empty pod into pieces, and add to the cream.
-
5
Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
-
6
In a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy.
-
7
Bring the cream back to boiling point.
-
8
Pour it over the egg mixture, whisking continuously until thickened.
-
9
Strain the mixture through a fine sieve into a large jug and then use to fill six ramekins or creme brulee dishes to about two thirds full.
-
10
Add approx 6-8 Griottines per ramekin.
-
11
Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides (this is called a bain marie).
-
12
Place the bain marie onto the centre shelf of the oven and bake for 1 hour and 30 minutes, or until the custards are just set but still a bit wobbly in the middle.
-
13
Remove the ramekins from the water and set aside to cool to room temperature.
-
14
Chill until needed.
-
15
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each creme brulee, then caramelize with a blow torch or under the grill.
