Creme Brulée

• 120 g of egg yolks
• 150 g of sugar
• 25 cl of milk
• 75 cl of fresh cream
• Liquid vanilla essence (to taste)

Beat the egg yolks with the sugar. Add milk and cream and a few drops of vanilla essence.

Place the mixture into individual terrines and bake at 160ºC, in a pan of water, for approximately 25-30 minutes.

Remove from the oven, cool then refrigerate. Before serving sprinkle with sugar and burn the sugar off with a kitchen blow torch.