Step 1

Preheat oven to 150°C. Place 6 ramekins (7 cm) into a large deep sided ceramic baking dish.

Step 2

Place cream into mixing bowl and heat 4 min/90°C/speed 2.

Step 3

Add vanilla and sugar into mixing bowl and mix 20 sec/speed 2.5.

Step 4

Mix 15 sec/speed 3, adding egg yolks through hole in mixing bowl lid. Using a fine-mesh sieve, strain into a jug, then pour evenly into prepared ramekins. Add water to baking dish to come half way up sides of ramekins. Cover with a sheet of aluminium foil and bake for 1 hour (150°C) or until set. Set aside to cool slightly, then carefully remove from water bath before covering and placing into refrigerator for a minimum of 6 hours or overnight to firm up.

Step 5

To serve, sprinkle top of brûlée with a layer of caster sugar and caramelise using a blow torch, before serving immediately.