Gingerbread Crème Brûlée

Ingredients:

500ml double cream
1 tsp vanilla paste
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
6 large egg yolks
80g caster sugar (plus extra for topping)

Method:

• Preheat the oven to 150°C (130°C fan). Place ramekins in a deep roasting tin.
• Heat the cream gently with vanilla and spices until just steaming. Leave to infuse for 10 minutes.
• Whisk the egg yolks and sugar until pale, then slowly whisk in the warm cream.
• Strain and divide between ramekins.
• Add hot water to the tin so it reaches halfway up the ramekins.
• Bake for 35–40 minutes, until just set with a slight wobble.
• Cool, then chill for at least 3 hours.
• Sprinkle with sugar and caramelise just before serving.