Whisk the egg yolks and sugar together in a bowl and place over a Bain Marie and continue whisking until the mixture thickens and then remove from the heat.

Heat the Cream and Vanilla Extract using a low heat and bring almost to the boil, then add the mixture very slowly to the egg yolk mixture whilst continually whisking.

Once completed cool the mixture down by placing the bowl in ice cold water and then pass through a fine by placing the bowl in ice cold water and then pass through a fine sieve.

Add the Calcium Lactate to the Crème Brûlée and stir until well mixed and dissolved.

Add the Xanthan Gum using a hand blender (the amount of Xanthan Gum required may be less so you may wish to add a smaller amount to begin with). To check the viscosity of the Crème Brûlée add a small amount to the Sodium Alginate Bath. If it spreads on the top of the bath you need to add more Xanthan Gum.

Once you are happy with the viscosity scoop the Crème Brûlée mixture into a 5ml measuring spoon and carefully submerge in the Sodium Alginate Bath. Make sure that the spheres do not touch each other.

Leave the spheres for about 2 minutes and then carefully remove them using the Molecular Spoon. Rinse the spheres very gently and carefully. If desired they can be stored in water in a sealed container in the fridge.