Creme Brûlée

Lightly grease the side of a 1.2 litre souffle dish

To make the caramel

Place 75g Sugar with the Water in a saucepan over a medium heat

Stir until sugar dissolves

Boil until the Syrup turns a deep golden brown

Immediately remove from the heat

Add a few drops of Lemon Juice

Pour into the souffle dish and swirl around

Reserve

Pour the Milk into a saucepan

Cut the Vanilla Pod lengthways and scrape out the seeds

Add the seeds and Pod to the milk

Bring to the boil

Remove the saucepan from the heat and stir in the remaining sugar until it dissolves

Reserve

Beat the Eggs and Egg yolks in a bowl

You the milk mixture into them, whisking

Remove the Vanilla Pod

Strain the egg mixture into a bowl

Transfer to the souffle dish

Place the souffle dish into a roasting tin with enough boiling water to come two thirds up the sides

Bake in a Preheated Oven for 75-90 minutes, or until a knife inserted in the centre can be removed clean

Leave to cool completely