Crème Brûlée with Toffee Shards (gf)

To ensure a silky-smooth brûlée: the custard must be cold before placing it in the ramekins; and only add very hot (but not boiling) water to the roasting dish. 1 teaspoon vanilla extract 1 large whole egg, size 7 4 large egg yolks, size 7

4 x 1 cup-capacity ovenproof ramekins and a deep roasting dish lined with a cloth napkin.

EQUIPMENT:

2 cups cream ½ cup milk

½ cup caster sugar

3 tablespoons whisky or alcohol of choice (optional)

TO SERVE

Toffee Shards (see recipe below)

Preheat the oven to 125°C regular bake.

Put the cream, milk and vanilla in a saucepan and bring to just below boiling point. Whisk the egg, egg yolks, sugar and whisky in a large heatproof bowl then very slowly whisk in the hot cream. Set aside until the mixture has completely cooled. The custard can be made 2 days ahead of baking and stored covered in the fridge.

Place the ramekins into the roasting dish and divide the custard among them. Pour very hot tap water into the roasting dish to come halfway up the sides of the ramekins. Bake for 30 minutes, or until just set with a slight wobble in the centre. Carefully remove from the roasting dish and cool. The custard will continue to set as it cools. Cover the ramekins and refrigerate until well chilled or up to 24 hours. Top each brûlée with shards of toffee, if making.

TO ASSEMBLE: SERVES 4