Sheryn’s ultimate crème brulee
1.2 litre second-day milk
2 tbsp honey vanilla essence (optional) white sugar
Gently heat a little of the milk and honey in a saucepan to mix, then add to remaining milk and pour into ramekins. You can add vanilla essence if you like (I use 1-2 tsp). Bake in a water bath in a slow cooker or low oven until just set, which takes about an hour. Allow to cool. Chill in fridge. Just before serving, sprinkle with white sugar and torch to caramelise. Don’t muck around with a poncey crème brulee torch – buy a butane blow torch from a tool shop.