Creme Brûlée

Add the fresh cream to a saucepan and gently heat through just until it reaches boiling point. Mix in the vanilla paste and turn off the heat.

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In a bowl, mix the egg yolks and the castor sugar until well combined. Slowly pour in a little bit of the cream and mix well. Use a spoon or a whisk, but do not create too much air bubbles. Gradually add in little bits of cream and mix. Strain the mixture into a jug. It makes pouring easier. Otherwise a bowl will do.