Copy the picture and serve in small ramekins, or make in a large ovenproof dish ... Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set ...

Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble ...

Creme brulèe custard ... This is a soft set custard it does not set firm. To brulee: Mix caster and golden caster sugar and thickly spread (about 1⁄2 cm thick) over the custard.

IS it the mound of bubbling demerara that’s caramelised at the edges? The unctuous cream filling that oozes from its sugary ...

Ensure the blue flame of the blow torch is right on the sugar so it crackles quickly. Make the yoghurt according to the instructions on the packet. A quick and yummy brulée. For more recipes ...