Serves 12–16

Ingredients:
Special equipment 2 quart shallow wide-based ovenproof dish, greased
1⁄2 cup superfine sugar
12 egg yolks
3 tsp vanilla extract
1 quart heavy cream
11⁄4 cups half-and-half
1 cup demerara sugar
31⁄2oz (100g) raspberries, to decorate
mint leaves, to decorate

Method:
1 Preheat the oven to 325˚F (160˚C). Meanwhile, put the sugar, egg yolks, and vanilla extract into a large mixing bowl and whisk together by hand.

2 Put the heavy cream and half-and-half into a saucepan and heat until just below boiling point ( just hot enough to put your finger in).

3 Pour the hot cream into the egg yolk mixture, whisking quickly until combined.

4 Pour the custard through a sieve into the prepared ovenproof dish.

5 Put the dish into a large roasting pan and pour enough boiling water into the pan so that it comes halfway up the sides of the dish.

6 Carefully slide into the oven and cook for 35–45 minutes or until set but with a slight wobble in the middle. Check after 30 minutes to see how it’s doing.

7 Remove from the oven and leave to cool in the roasting pan, then place in the fridge and chill until stone cold.

8 Sprinkle over the demerara sugar, then put under a hot broiler, watching it very carefully, for 20–25 minutes or until melted and golden brown. You could also use a blowtorch to do this. To give the topping time to soften slightly, chill in the fridge for at least 5 hours and up to 10 hours, but no more or it will liquify.

9 To serve, cut into portions with a sharp thin knife and decorate with raspberries and mint leaves.

Great for a crowd... Make in batches and store in the fridge for 5–10 hours.

PREPARE AHEAD
The custard can be made up to the end of step 7 up to 2 days ahead. Not suitable for freezing.

VARIATION
You could also serve the crème brûlée in individual portions—there will be enough for 12 size 5fl oz (150ml) ramekins. The baking time will be shorter, though—around 20 minutes—but keep an eye on them when they’re in the oven

Party creme brulee Recipe