A great crème brûlée - put a twist on this classic by flavouring yours with lavender, cocoa or cinnamon. 

 

7 egg yolks
100g sugar
200ml milk
300ml cream
1 vanilla pod

  1. Combine the egg yolks with the sugar and mix well. Split the vanilla pod in half lengthways and scrape out the seeds. Put both pod and seeds into a pan with the milk and the cream. Bring to the boil and simmer for 10 minutes.
  2. Remove the vanilla pod from the liquid and stir the milk/cream mixture slowly into the egg mixture, taking care to avoid making bubbles. Stir the mixture gently with a whisk, without beating.
  3. Distribute the mixture between 8 oven proof ramekins and place them on an oven rack.
  4. Bake on shelf level 2, on Steam setting 3 at 95°C for 50 minutes. Cool the brûlées to room temperature then chll before serving. 
To serve

Sprinkle the tops with brown sugar and caramelise with a kitchen blowtorch, then serve immediately. Garnish with biscuits and cape gooseberries. 

Chef's Secret
Crème brûlée is all about the combination of textures – the sweet caramel crust, the yielding crème… truly addictive.