CREME BRULEE

Simple, classic and very low in carbs, this is one of my all-time favourite desserts. In fact, this recipe is a version of the one we serve at my pub in Marlow, The Hand and Flowers, adapted to use the sugar replacements I’ve found so useful. Inulin is the only sugar substitute I’ve found that caramelises and sets like sugar, making it perfect for the glaze on this classic dessert.

CARB COUNT: 3g per person

Serves 6

750ml (1¼pt) double cream 2 vanilla pods, split lengthways 4 large free-range eggs

20g (¾oz) erythritol (sugar replacement, see panel on page 72)

6tbsp inulin (sugar replacement, see panel on page 72), to glaze

Put the cream and vanilla pods into a heavy-based saucepan and bring just to the boil. Take the pan off the heat and leave to stand for 30 minutes. Bring the infused cream back up to a simmer. Meanwhile, in a bowl, whisk the eggs and erythritol together to combine. Pour the hot vanilla cream over, whisking as you do so, then pour the vanilla custard back into the rinsed-out saucepan.

Cook the custard, stirring constantly with a wooden spoon, over a medium-low heat until it thickens enough to lightly coat the back of the spoon; it should register 87°C on a cook’s thermometer, if you have one.

Pass the custard through a fine sieve into a bowl and leave to cool for 20 minutes. Once cooled, scrape into a blender and blitz for 20 seconds – this will give it a glossy finish. Divide the mixture between 6 ramekins or similar heatproof serving dishes. Refrigerate for at least 4 hours, or overnight, to set.

When you’re ready to serve, sprinkle the inulin on top of the set custards in an even layer. Using a cook’s blowtorch, caramelise the inulin until it forms a deep, caramel crust (or place briefly under a preheated very hot grill). Leave for a minute or so to allow the glaze to set before serving.