Champagne Crème Brûlée

Directions

1. Preheat the oven to 150°C.
2. In a saucepan, heat the cream and vanilla.

3. Meanwhile, in a bowl, whisk the egg yolks and sugar.

4. Remove the saucepan from the heat and slowly add the hot cream to the egg yolks.
5. Mix well using a whisk.
6. Carefully pour the champagne.

7. Divide the mixture into ramekins and place them in a baking dish or tray.

8. Fill the dish with hot water halfway up the ramekins.

9. Bake for about 35 minutes, or until the cream is firm but still slightly jiggly in the centre.

10. Remove the cream from the oven, then from the dish. Let them cool to room temperature, then refrigerate for at least 2 hours.

11. Before serving, sprinkle the top of each cream generously with demerara sugar and caramelise using a kitchen safe blowtorch or under the oven grill.