It is a mixture of Julia Child's and Nigella's Brulee, basically only to show how old-school but contemporary I am...
Ingredients
300 ml double cream
1/2 vanilla pod
4 medium egg yolk
2 tbsp caster sugar
3 tbsp demerara sugar
Lemon/orange/grapefruit zest
Orange blossom water
Method
Preheat the oven to 165°C and start heating the double cream over low (if you are a braveheart - medium) heat. I always put a bit of water (just a few drops) so it is harder for the cream to burn. Slice the vanilla pod into half lengthwise, scrape out the seeds (using the back of your knife) and add them to the cream. Finely grate orange/lemon/grapefruit zest and add whisk everything together. Once the cream is boiling, turn the heat to minimum.
In a heat-proof bowl start to whisk the eggs and sugar together. Start to add the boiling cream gradually to the eggs (to temper the eggs), while continue to whisk. Mix the two together well. Then put the custard mixture into a pitcher (which helps you to dose it) and pour it into ramekins (any size, but pour it up only to 3/4 maximum). Try to have same size of ramekins (unlike me!) since it influences the cooking time.
Then place the ramekins into a large tray / casserole dish and put it into the oven. Carefully pour water (preferebly hot) into the bigger dish until it reaches at least half way up the sides of the ramekins.
Bake it for approximately 20-30 mins, it can depend on the size of the ramekins. To check the status gently shake the ramekin, when it is only wobbling little then it is ready. If any seem slightly underdone, leave them in the tray (it continues to cook there for a bit), otherwise place them onto a cooling rack. Once they have cooled, put them in the fridge for at least 4 hours - but better overnight. This will give enough time for them to fully set.
To serve sprinkle some demerara sugar onto the surface of the cold brulee. To caramelise the sugar, use a small kitchen torch or the oven grill (if latter, it might need cooling later on).
TA-DAM - there you go best dessert ever! Enjoy!
