Crème Brûlée

• 6 egg yolks
• 4 oz (100 g) castor sugar

In this recipe the custard is best baked in advance and chilled before the caramel topping is added.

Crack the egg yolks into a basin. Add the sugar to the yolks and, using a wooden spoon, blend thoroughly. Bring the cream almost to the boil and pour slowly over the yolks, stirring well.

Strain the custard into a shallow, well-buttered, 1½