creme brulee

50g milk
80g egg yolk (4 egg yolks)
80g sugar
350g cream
1vanilla pod or 1 tsp extract

makes 4 approx

Stir the cream, milk, vanilla and sugar together in a saucepan and place over medium heat

Meanwhile whisk the yolks breifly -less than a minute just to make them smooth.  when the liquid has come to the boil, pour this over the yolks, whisking all the time

Pour into ramekins and cook either by:
1.  Using a bain maire at 150C fan for 35-40 minutes
2.  On a wire rack tray (without a bain maire) at 90C fan oven for approx 1 hour

Remove from oven and refrigerate, Top with sugar and torch just before serving (or if you don't like the sugar top you can of course eat it as is)

Pictured is a picture taken at my shop of the creme brulee topped with almond biscuits (gluten free)

Creme Brulee is a great dessert to serve when a guest is coeliac