Classic crème brûlée

Heat the oven to 150C/fan 130C/gas 2 and put four large or six small ramekins into a deep baking tray. Boil the kettle.

Tip the egg yolks into a large heatproof bowl with the 75g of sugar and a pinch of salt, then whisk until pale and fluffy.

Put the cream and vanilla in a small pan over a low heat until just beginning to simmer. Pour a third of the cream over the egg mixture, whisking well, then pour over the remaining cream and whisk until combined.

Strain the custard through a fine sieve into a large jug, spooning any foam from the surface. Divide the custard between the ramekins in the tray, then carefully pour just-boiled water from the kettle into the tray so it comes halfway up the sides of the ramekins. Cover loosely with foil, leaving one corner uncovered, and put the tray in the oven for 30-35 minutes (depending on the size of the ramekins) until the custard is just set, with a slight wobble in the middle. Remove from the oven and cool slightly, then chill for at least 4 hours.

Evenly sprinkle the remaining sugar over the custard, then either use a kitchen blowtorch to caramelise the tops or slide under a hot grill for a few seconds, being careful not to let them burn.