Recipe: Basic Brulee

Ingredients
1 Ltr Double cream
12 Egg yolks
150g caster sugar
2 Vanilla pods

Method
Place the double cream in a pan & add the two vanilla pods that have been split, Bring the cream to the boil, remove from heat and allow to infuse for two hours
Pass the cream and re-boil
Mix the egg yolks & sugar in a bowl, whisk until white and fluffy
Pour on the cream & whisk well
Place the bowl over a pan of boiling water and continuously whisk until the cream reaches the ribbon stage
Pour into moulds and chill over night