I love chocolate! Sure you must be thinking you have landed on the wrong page or that I am insane considering the title for this article clearly states - Crème Brulée - Well you're on the right page, it's just that it is difficult for me to talk about puddings when the word "chocolate" does not appear in the list of ingredients down at the bottom at least once; but now you know, I am addicted. Today I have decided to go for something a bit different though, a recipe that in all its simplicity has clearly broadened my pudding horizons. Crème Brulée is delicate, mouthwatering and easy to make. Something you should try as it won't take too much of your time (unless you try and stuff an empty egg shell with it like I did) and would be really appreciated by your friends around the dinner table. Add a drop of honey and wash it down with a glass of sherry for extra sweetness. Enjoy!

Ingredients | 4 people

2 vanilla pods
300ml double cream
200ml whole milk
8 large free-range
75g sugar

Preheat the oven to 140°C. Score the vanilla pods lengthways and scrape out the vanilla seeds. Place the seeds into a saucepan together with the cream and milk and slowly bring to the boil. Remove from the heat. In a large bowl beat together the egg yolks and sugar until light and fluffy, than add the milk and cream a little at a time whisking continuously. Add some hot water to your dirty pan, bring to a simmer and put the bowl on top of the pan. Cook the mixture for 5 minutes over the simmering water, stirring often, until it thickens. Divide the mixture in small ramekins, stand them in a high-sided roasting tray, and fill the tray with water halfway up. Place in the preheated oven and cook for around 30 to 45 minutes or until the mixture has set. Allow to cool at room temperature then place in the fridge until ready to serve. To serve, sprinkle each crème brûlée with a tablespoon of caster sugar and caramelize under a very hot grill.

Remo Morretta