Creme Brulee Recipe Ingredients * 1 Cup/250ml. Whipping cream. * 4 Egg yolks (whisked). * 1/2 Tsp. Vanilla extract. * 3 ozs./80g. Caster sugar For the Topping. * 3-1/2 ozs./100g. Caster sugar. Method 1. In a Medium Saucepan - heat the cream, sugar and vanilla on a medium heat to just under the boil. Don't boil it or it will split. 2. Remove from the heat and gradually whisk in the egg yolks. 3. Now - put your four Earthenware Pots into a deepish Roasting Tray, dividing the custard mix equally between the them. 4. Pour water around your pots to make a bain marie - the water should come 3/4 of the way up the pots. 5. Place on the middle shelf of a pre-heated oven at 350ºf./175ºc. 6. Check after 10 minutes to see if they are done - the custard will feel firm to the touch if they are - if not give them a further five minutes. 7. When firm - remove from the oven and allow to cool - then refridgerate to chill. 8. Meanwhile make the topping - dissolve the rest of the sugar in a Small Saucepan stirring constantly. The sugar will melt and turn into a golden brown syrup. 9. Pour this syrup over the chilled custards, dividing it evenly. The best way is to spoon some of the hot toffee colored sugar over the top and then roll the pot in your hand to spread it to the edges. Don't worry you'll soon be doing it like a pro. 10. Alternately you can sprinkle the top of the custards with a little of the sugar and blast them with a Blowtorch. 11. Now return the pots to the fridge and serve within a couple of hours for the traditional crispy top. Some people - and I'm one of them - prefer to leave them for a couple of days till the top goes soft. 12. If you want larger 6oz individual Creme Brulees...I have just found this great Ramekin Set that incorporates its own bain marie. Just double this recipe and cook for approx 5 minutes longer. https://www.cutting-edge-mediterranean-recipes.com/creme-brulee-recipe.html