Crème; brɑlée

• 1 pint (600 ml) single cream
• 6 egg yolks
• 2

Heat the oven to 325°F (160°C) or gas no. 3. Grease a 1½ pint (900 ml) ovenproof serving dish – a souffle dish is pretty. Set the dish in a shallow baking tin or roasting tin. Heat the cream in a saucepan