Mix the sugar, yolks and vanilla in a bowl until the sugar feels dissolved.
Heat up the cream in a saucepan until it’s almost boiling but not bubbling
Pour the hot cream into the bowl whisking in to combine the yolks.
Pour the mixture into a jug as it’s easier to pour into the ramekins.
At this stage you can add the optional Raspberries in the bottom of your dishes
Put the ramekins into a baking tray and fill them with your mixture leaving about 5mm at the top.
Boil the kettle. Place the baking tray in the oven and then half fill the tray with boiling water. This prevents spillage.
Leave your brûlée’s in the oven for about 45 mins or until they feel firm at the centre.
Once cooked, remove the dishes from the tray and allow to cool. Then cover with film and refrigerate.
To finish, either use whipped cream or leave plane. To glaze, sprinkle with a little castor sugar and caramelise with a cooks blowtorch but that is optional. I prefer not to glaze. That’s it. As always, enjoy.
