Top tips for caramel top

Advice from Xanthe Clay

Make sure you use cane sugar, not beet sugar, which tends to burn. Brown sugar might seem a good choice, but it blackens quickly.

Heat the grill on the highest setting at least five minutes, or ready your blowtorch.

Spread the sugar on a plate and put it in a low oven for a few minutes to dry it out. Sieve over custard.

Grill the custard close to the heat or blast with blowtorch until nut-brown and bubbling.

Put desserts aside a minute or two before serving.