Trinity Crème Brûlée

Serves 6 people:
8 egg yolks
1 1/4 pints (700ml) double cream
2 oz (55g) caster sugar
1 vanilla pod

For the topping:
3 to 4 oz (85 to 115g) caster sugar

Bring the vream and the vanilla pod to a boil and remove form heat. Beat the egg yolks and the 2 oz of caster sugar together. Remove the vanilla pod, pour the cream onto the egg and sugar mixture and return to saucepan. This is the tricky bit: cook slowly, stirring all the time, but on no account allow to boil or the mixture will curdle. When the mixture thickens (have patience), pour into a round ovenproof dish approximately 1 1/2" (#.5cm) deep and 8" (20cm) across. Allow the mixture to cool, preferably overnight.

Sprinkle the remaining caster sugar evenly over the top of the chilled cream and caramelize just before serving.