Brûléeing works best with custardy, and creamy textures, and depending on how it's cooked, a hard-boiled egg meets those ...

Heat cream over medium-high heat until just before it reaches a full rolling boil; it should be bubbling vigorously around the edges, with larger bubbles rippling across the interior. The temperature ...

2. Preheat the oven to 120°C (250°F, gas mark 12). 3. Boil the cream with the split vanilla pod in a saucepan. Whisk the whole egg, egg yolks and sugar in a separate mixing bowl, and whilst ...