Double-Torched Vanilla Crème Brûlée

Method

1. Split the vanilla pod, scrape out the seeds and put seeds and pod in a 14 cm saucepan with the cream. Heat on medium-low heat for 5 min, until it steams and reaches about 80 °C; turn off before it boils. Cover and infuse for 30 min. A long steep draws far more flavour from the pod.

   Add in this stepDouble or heavy cream (35–38% fat) 240 mlVanilla pod (plump and moist) ½

   medium-low heat

2. Weigh the yolks (one large yolk is about 18 g). Stir the yolks, sugar and salt with a spatula, not a whisk, until the sugar dissolves; the aim is no air at all. Lift out the pod, press it against a sieve, and stir the warm cream into the yolks a little at a time. Strain into a container, press cling film onto the surface and refrigerate for at least 4 h, ideally overnight, so bubbles rise and disappear and the vanilla deepens.

   Add in this stepEgg yolks, weighed 50 gCaster sugar (for the custard) 50 gFlaky sea salt 1 pinch

3. Preheat the oven to 100 °C (fan). Stir the custard gently, then pour it 2 cm deep into wide, shallow crème brûlée dishes about 12 cm across and 2.5 cm deep, one per person. Pop surface bubbles with a brief pass of a torch flame held well away, or with a toothpick. Bake on a flat tray for 47 min, until set with just a slight wobble in the very centre (82 °C on a thermometer). At this low temperature it cooks evenly without a water bath.

   oven

4. Cool on a rack for 20 minutes, then refrigerate uncovered for 3 h. A slightly dry surface takes the caramel more evenly. Cover only after that if keeping longer (up to 2 days).

5. Blot the surface with kitchen paper. Sprinkle half the caramel sugar in a thin, even layer, tilt the dish to spread it and tap out the excess. Torch for about 1 min in total, keeping the flame 5 cm away and moving, until it melts into a pale golden glaze.

   Add in this stepCaster sugar (for the caramel, used in two layers) 2 tsp

6. Wait 1 minute, sprinkle the rest of the sugar and torch again for 2 min in total, until deep amber with a few darker freckles. Two thin layers build a crust that shatters cleanly like glass without burning. Let it set for 2 minutes, add a few raspberries alongside and serve while the top is crisp and the custard still cold.

   Add in this stepCaster sugar (for the caramel, used in two layers) 2 tspRaspberries 60 g