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With its thin layer of burnt sugar and smooth, vanilla-flecked custard, crème brûlée is a dish you'll never tire of. Tonia George shares her version of this perennial favourite. There are murmurings that a dish called 'burnt cream' appeared at Trinity College, Cambridge long before it became the ubiquitous dessert on French brasserie menus that it is now. It seems fitting that this dish, which poetically juxtaposes the sharp with the smooth, should have been born in such a literary place, but the name 'Crème Brûlée' beats the prosaic English term by a long way.
6 x 180ml ramekins
Large roasting pan or ovenproof dish
This recipe was first published in April 2006.