Ingredients

• 250ml/9fl oz milk
• 5 sprigs lemon verbena
• 10 free-range egg yolks
• 175g/6oz caster sugar
• 750ml/1¼ pints double cream
• 50g/2oz demerara sugar
• 4 pears
• peeled
• cores removed
• stems retained
• 1 lemon
• peel and juice
• 225g/8oz caster sugar
• 1 vanilla pod
• split
• seeds scraped out with a knife
• 225g/8oz unsalted butter
• cubed and softened
• 225g/8oz spelt flour
• plus extra for dusting
• 60g/2½oz caster sugar
• pinch salt
• 1 tsp vanilla extract

Directions

• For the crème brûlée
• preheat the oven to 120C/250F/Gas ½.
• Bring the milk and lemon verbena sprigs to the boil in a pan. Remove from the heat and set aside to cool and infuse
• then discard the lemon verbena sprigs.
• In a bowl
• whisk together the egg yolks and caster sugar until pale
• fluffy and well combined.
• Add the cooled milk and cream to the eggs and sugar mixture
• whisking continuously until the mixture is smooth and well combined.
• Strain the mixture through a sieve
• then divide it equally among four ramekins. Place the ramekins onto a baking tray.
• Transfer the crème brûlées to the oven and cook for 1½-2 hours
• or until the crème brûlée mixture has set but still has a slight wobble.
• Meanwhile
• for the poached pears
• place the pears
• lemon peel
• lemon juice
• 150g/5oz of the caster sugar
• the vanilla pod and vanilla seeds into a pan. Add enough water to just cover the pears.
• Bring the mixture to the boil
• then reduce the heat to a simmer and simmer for 12-15 minutes
• or until the pears are tender. Remove the pears from the pan using a slotted spoon and set aside to drain on kitchen paper until cool.
• For the spelt shortbread
• increase the oven temperature to 180C/350F/Gas 4.
• Place the butter and flour into a bowl and rub together using your fingertips
• until the mixture resembles breadcrumbs.
• Add the sugar
• salt and vanilla extract and stir well until the mixture comes together as a soft dough.
• Roll out the dough onto a lightly floured work surface to a thickness of 0.5cm/¼in.
• Cut 5cm/2in discs from the shortbread pastry using a cookie cutter or an upturned cup. Place the shortbread discs onto a baking try and prick several times with a fork. Chill in the fridge for 30 minutes.
• When the shortbread has chilled
• transfer it to the oven and bake for 18-20 minutes
• or until pale golden-brown and firm to the touch. Set aside to cool on the baking tray.
• Just before serving
• sprinkle the remaining 75g/2¾oz of caster sugar onto a plate. Roll the drained poached pears in the sugar
• then heat all over using a chefs' blow torch until the sugar has caramelised.
• Sprinkle a little demerara sugar over the surface of each crème brûlée and use a chefs' blow torch to heat the surface until the sugar has caramelised.
• To serve
• place one crème brûlée onto each of four serving plates. Place a piece of shortbread alongside. Place a caramelised poached pear onto each shortbread biscuit.