By Josceline Dimbleby
Crème brûlée, or ‘burnt cream’, is wicked but irresistible: a smooth creamy custard topped with a delicious crisp caramel glaze. It is usually made in individual little pots or ramekin dishes.
Put the cream in a saucepan with the vanilla pod and heat gently until almost boiling. Remove from the heat, cover and leave to infuse for 10 minutes. Remove the vanilla pod.