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Creme Brulee

1 pint fresh double cream
1/2 tsp vanilla essence
6 egg yolks
4.5 oz caster sugar
2 tsp cornflour

Heat the cream gently in a saucepan until about 125 deg F then add
the vanilla essence. Put the egg yolks in a bowl with the cornflour
and 2 tbsps of the sugar. Whisk until frothy. Pour the hot cream
gradually onto the yolks stirring continuously until mixed. Pour
the custard back into the pan and heat gently, stirring continuously
until the mixture thickens enough to coat the back of the wooden
spoon (approx 20 mins). Strain the custard into 6 flameproof
ramekins, filling almost to the top. Leave to cool then cover with
film and refrigerate several hours to set. Heat the grill to high.
Sprinkle the remaining sugar evenly over the tops of the ramekins
and place as close to the heat under the grill as possible. The
tops will caramelise quite quickly. The cremes can be eaten hot
but I prefer to re-chill them and eat cold.

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