Ingredients

• 7 free-range egg yolks
• 110g/4oz caster sugar
• 2 vanilla pods
• seeds only
• 250ml/9fl oz whole milk
• 750ml/1¼ pint double cream
• 55g/1¾oz demerara sugar
• 250g/9oz fresh strawberries
• hulled

Directions

• Preheat the oven to 120C/250F/Gas ½.
• For the crème brûlées
• place the egg yolks into a bowl
• add the caster sugar and vanilla and whisk together until pale and fluffy and well combined.
• Add the milk and cream and whisk until well combined.
• Ladle the mixture into ramekins and place the ramekins into a deep roasting tin.
• Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour
• or until just set.
• Remove from the roasting tin and allow to cool. When cool
• refrigerate the crème brûlées for at least two hours
• or until thoroughly chilled and firm.
• For the strawberry sauce
• place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve.
• Halve the rest of the strawberries and stir through the passed sauce.
• When ready to eat
• sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chef’s blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside.