Place all the ingredients into a saucepan and cook for 4 mins with the lid on and then 4 mins with the lid off. Leave to cool.
Creme Brulee - according to Larousse
In the bowl, mix together the sugar, egg yolks and vanilla.
Add the cream slowly, whisk until all combined and then strain through a sieve to remove any lumps.
Place 1 tbsp of compote on bottom of ramekin and top with brulee mix.
Place in a bain marie *see tip* and cook in the oven for 30mins @ 180c or until egg mixture is nearly set *see tip*.
Remove from oven, allow to cool for 30mins and then place in the fridge to set for minimum 1 hour.
Sprinkle 1 tsp brown or castor sugar *see tip* and using a blowtorch caramelise the top.
3 or 4 ramekins - 8oz in size
many recipes call for you to heat the cream and then mix it into the eggs. They aren't wrong but I find this way works just as well (and so does Mr Larousse!!)
what's a bain marie you say? This is a vessel (baking dish in this case) that contains hot water. First thing to do is to place a towel in the bottom of the baking dish (this stops the bottom of the brulees from scorching), place the brulee ramekins into the baking dish and then pour hot water until it reaches 1/2 way up the ramekin
how do you know it's set? simply, give it a gentle shake and the egg should ever so slightly wobble, if it seems liquidy when shaking it then it's not set. Remember it will still continue to cook/set when you remove it so you want a very slight wobble
sugar - typically it's best to use super fine sugar so you get an even caramelisation on top so castor sugar they say is best BUT personally I find you get a better layer using brown. The key is to have a good even spread of sugar and not to hold the blowtorch too close to the sugar or else it will just burn