When this dessert is prepared perfectly is has no equal. It is a simple dessert; but breaking through that caramel disc into the soft silky custard is one of lifes small pleasures. I am not a fan of the myriad of flavoured brulees around – if it ain’t broke don’t fix it! Call me old fashioned but the concept of trying to better perfection is completely lost on me.
I don’t like to have any distractions while in the raptures of eating brûlée so I am not quite sure what to suggest.
|500ml/2 cups cream|
|5 egg yolks|
|180g/ ¾ cups sugar|
|1 vanilla pod scraped|