Crème Brûlée For One From 'Paris Pastry Club'

• 100 g (3 oz) whipping cream
• seeds from 1/2 vanilla pod
• 2 egg yolks
• 1 tablespoon caster (superfine) sugar
• Demerara sugar, extra, to caramelize

1. Preheat the oven to 150u0b0C (300u0b0F). Boil a kettle of water.
2. Bring the cream and vanilla seeds to the boil in a small pan over a
3. medium heat.
4. Whisk the egg yolks and caster sugar together in a small bowl. When
5. the milk has boiled, slowly pour it over the egg mixture, whisking as you
6. go. Scoop off any froth with a large spoon and pour the mixture into
7. a small ramekin.
8. Place the ramekin in a deep baking tray and pour in hot water so it
9. comes halfway up the sides of the ramekin. Bake for 40 minutes, or until
10. set yet still very slightly wobbly in the centre.
11. Carefully lift the ramekin from the water-bath and leave to cool at
12. room temperature for a few minutes. Chill for 2 hours or overnight.
13. Sprinkle with a thin coating of demerara sugar and burn with a blow
14. torch or place under a hot grill for a few minutes until the sugar turns
15. into caramel.
16. Crack the caramel crust with a spoon and feel happy.

whipping cream, vanilla pod, egg yolks, caster, sugar

Taken from www.seriouseats.com/recipes/2014/08/creme-brulee-for-one-from-paris-pastry-club.html (may not work)