Creme Brulee

• Egg yolks (2 – 2 people) (3 – 4 people) (4 – 6 people)
• Caster sugar (2 – 2 people) (3 – 4 people) (1540g – 6 people)
• Double cream (200ml – 2 people) (300ml – 4 people) (400ml – 6 people)
• Vanilla extract (½ tsp – 2 people) (1 tsp – 4 people) (11/2 tsp – 6 people)
• 7 cm heatproof ramekins (2 – 2 people) (4 – 4 people) (6 – 6 people)
• Caster sugar (for topping) (4 tsp – 2 people) (8 tsp – 4 people) (12 tsp – 6 people)

2 people = 10 min preparation and 18 min cooking time

4 people = 10 min preparation and 18 min cooking time

6 people = 10 min preparation and 18 min cooking time

Cooking pressure = high

Beat the egg yolks and sugar with a whisk. Beat in the cream. Pour into buttered ramekin dishes.

Cover with foil and secure with string. Place up to 4 ramekins in basket with 300ml water. Cook in batches, if necessary.

Refrigerate 3 hours. Sprinkle with 2 tsp sugar per ramekin. Caramelise under a hot grill.