Most things are (thankfully) just naturally gluten free; here's an absolute favourite of mine... I'm not going to pretend that it's healthy or anything... but you know, everything in moderation... including moderation ;)
3 tbsp icing sugar
4 standard egg yolks (save the whites and make meringues)
1 teaspoon vanilla essence
Caster sugar
4 ramekins
Preheat you oven to 150ºc
In a saucepan, mix together your double cream and the icing sugar over a medium heat. Stir occasionally until bubbles appear - this is usually after a few minutes. Don't allow it to boil. Once bubbles are present, turn off the heat and set aside to cool.
In a separate bowl, separate your eggs and then beat the yolks with the vanilla essence until they are light and creamy.
Next, pour your cream and sugar mixture slowly onto the eggs, stirring continuously until fully blended together.
Place your four ramekins into a deep baking tray
Divide the mixture equally between your four ramekins
Pour boiling water around the ramekins to almost halfway up the sides of the ramekins (any more and I find that the ramekins start to float around!)
Cover the entire baking tray with foil and then place into the oven on the middle shelf for about 30 minutes.
The custard should be set after 30 minutes. If they're still runny, give them another ten minutes or so. Once set, take them out of the oven and allow them to cool. When they're cool enough to handle, place them in the fridge for 2-3 hours to fully set.
When you are ready to serve them, sprinkle the top with caster sugar and then, using a blow torch, heat the surface by moving the flame continuously, using a circular motion until the sugar melts and turns golden brown.
You can enjoy your crème brûlée plain or if you want to have it a little bit fancy, place a compote of fruit in the bottom of the ramekin and cover with the custard mixture before baking.
My favourite variation...
Rhubarb Crème Brûlée
Stew a little chopped up rhubarb with caster sugar to sweeten it up before spooning a little into the ramekins
Obviously you can do the same as above with Raspberries, Blackberries, Gooseberries - any fruit you fancy, really!
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