Sticky toffee crème brûlée

INGREDIENTS

(serves four)

300ml double cream
1 vanilla pod
4 egg yolks
25g caster sugar
100g sticky toffee pudding, crumbled
60g Demerara sugar

METHOD

In a pan, bring the cream to the boil with the split and seeded vanilla pod. Meanwhile, lightly whisk the egg yolks and sugar.

Pour the boiled cream onto the egg mix and stir thoroughly. Sprinkle the sticky toffee pudding crumbs into the mix at this stage, to let the sponge soak up the custard.

Pour the mix into four ramekins and place into bain-marie. Cook for 20-30 minutes at 150ºC or gas mark 5, until set. Cool and refrigerate.

Sprinkle with Demerara sugar and grill or blowtorch until golden brown.

Jason Main

Photo © Rob Whitrow