LEMON CURD CREME BRULEE

Takes 45min, plus cooling serves 6

600ml double cream Zest and juice of 1 lemon 6 egg yolks

100g lemon curd 50g caster sugar, plus extra to sprinkle

Icing sugar, for dusting

1 Preheat the oven to 150°C/fan 130°C/gas 2. Put the cream and lemon zest in a pan, and bring just to the boil. Beat the yolks in a bowl with the lemon juice, lemon curd and sugar. Whisk in the cream. 2 Strain the custard through a sieve into a jug, then pour into six large ramekins. Put them in a roasting tin and pour hot water into the tin to a depth of about 2cm. Bake for 25min, ensuring the mixture is wobbly in the centre. 3 Sprinkle a layer of caster sugar on each. Caramelise under the grill until bubbling and golden. Leave to cool, then dust with icing sugar. Serve with Easter bunny biscuits.