Salted Vanilla Crème Brûlée

Preheat oven to 160°C. Place 6 x 2/3 cup ramekins into a roasting pan.

Combine cream, milk and vanilla in a saucepan over medium heat. Bring to a simmer (do not bring to the boil). Remove from heat.

Beat egg yolks and 1/2 cup of the sugar with electric beaters until thick and pale. Slowly add hot cream mixture, stirring gently, until combined. Strain into a jug. Pour evenly into ramekins. Add enough hot water to roasting pan until water comes halfway up the sides of ramekins. Bake for 35 minutes or until just set. Cool slightly. Chill for 4 hours or until set.

Meanwhile, line a baking tray with baking paper. Melt remaining sugar in a saucepan over medium heat, swirling occasionally, until dissolved and a rich golden toffee forms. Pour onto tray and stand at room temperature for 30 minutes or until hard. Break into pieces and place into a food processor. Add salt and process until finely chopped. Place into an airtight container.

To serve, sprinkle crushed salted toffee over each ramekin. Using a blowtorch, heat until toffee melts and caramelises (see tip).