Creme brulee

Creme brulee is also a great treat. I bought a blowtorch just for this a few years ago and love it in my kitchen gadget repertoire, but I can count on one hand the number of times I’ve used it. The grill in the oven works just fine.

Ingredients

3	Egg yolks
1 Tbsp	Caster sugar, and another 1 Tbsp for the topping
1 Tbsp	White sugar, for topping
300 ml	Cream
1	Vanilla pod, seeded

Directions

1. Set oven to 150C. Place 4 small ramekins or ovenproof teacups in a baking tray with deep sides.
2. In a heatproof bowl, mix the egg yolks and the caster sugar. Set aside.
3. Place the cream and the vanilla seeds in a saucepan and bring to a boil on a low-medium heat.
4. Once boiled, slowly pour the cream on to the egg yolk mixture, mixing constantly.
5. Pour the mixture into the ramekins/teacups. Fill the baking tray with water until the level reaches two-thirds of the way up the ramekins.
6. Bake for about 35 minutes, until the custards are cooked but still have a wobble. Remove carefully from the oven, and refrigerate until cold.
7. When ready to serve, sprinkle the tops of the custards with the white sugar, then scorch the tops with a kitchen blowtorch. If you don't have a blowtorch, place the ramekins on a baking tray and grill at 200C until the sugar is caramelised.
8. Serve immediately. They're great on their own, or with fresh passionfruit or mango.

Check out more of Delaney's sweet treats

• Crepes with caramel sauce
• Cheat's mille-feuille with rhubarb