Creme brûlée



To me a dessert means one thing: fruit or custard. This French classic is based around my favourite of the two. Custard is so simple to make, simply remember the ratio of 100ml cream per egg yolk and just eyeball the sugar (If in doubt I always find it’s better to err on the side of extravagance). I had some cream that needed using up. It was single cream so the custard didn’t set as well as it should, but it was delicious nonetheless. Vanilla is one of my favourite flavours. I love it so much I wonder why anyone bothered to invent any other flavour of ice cream. This made a scrummy little early morning treat.