Delia Smith's Creme Brulee

Creme brulee has its origins in England - it was invented at Trinity College, Cambridge, where it was known as Burnt Cream.

1. 1

   You need to start the recipe the day before, so that the custard can be well chilled and firm.
   
   Heat the cream until it reaches boiling point, and while it's heating blend the egg yolks, cornflour, caster sugar and vanilla essence in a bowl.
   
   Then pour the hot cream in, stirring all the time with a wooden spoon, then return the mixture to the saucepan. Heat very gently (still stirring) until the sauce has thickened - which should only take a minute or two.
   
   (If it does overheat, don't worry - if you remove it from the heat and continue to beat it, it will become smooth again as soon as it cools.)
   
   Divide the custard between the ramekins and leave to cool. Cover each dish with cling film and refrigerate overnight.
   About an hour before serving, make the caramel.
   
   Place the granulated sugar in a heavy pan, then place the pan over a very low heat to dissolve the sugar gently and caramelise it (to get all the sugar to melt, just shake and tilt the pan from side to side, but don't stir).
   
   When all the sugar has dissolved and you have a clear syrup (about 10-15 minutes) remove the pan from the heat and pour immediately over the custards, covering the surface of each one.
   
   Now just leave them for a few minutes for the caramel to harden. Before eating the Creme brulee, tap the surface of the caramel with a spoon to crack and break it up.