Crème Brûlée

1. Place the cream, vanilla and lemon zest into a medium saucepan over medium-high heat and bring almost to the boil. Meanwhile, whisk the egg yolks and sugar until thick and pale.
2. Strain the cream into the eggs, stirring constantly. Wash and dry the saucepan and return the mixture to it. Stir continuously over low heat for about 5 minutes, until the custard thickens. To test for the correct thickness, dip a wooden spoon into the custard. Run your finger along the back of the spoon. If the trail left by your finger stays intact, the custard is thick enough. If it runs, or if the custard ‘bleeds’ into the mark left by your finger, it needs longer. When it is ready, pour it into six 150 ml ramekins. Refrigerate for at least 6 hours, until set and well chilled.
3. Just before serving, sprinkle caster sugar over the whole surface of the custard, making sure there are no gaps. Depending on the surface area of your ramekin, you will need about 11⁄2–2 tsp per brûlée. Using a kitchen blowtorch, heat the sugar until it bubbles and turns golden brown. If you like a nice thick caramel topping (as I do), repeat this process. Leave the toffee for a few minutes to cool and set before serving.

Note: Have a sinkful of cold water ready in case the custard begins to split. You will know this is happening if the texture becomes grainy instead of silky smooth. If this happens, put the saucepan straight into the sink, add 1⁄4 cup (60 ml) cold cream, and whisk like the clappers. With any luck, the custard will come back together. Return it to the heat if it’s not thick enough (be vigilant!).