Vanilla creme brulee with apple compote

Preheat oven to 90C/70C fan/gas 1/4. Place the milk in a pan with the cream, coconut milk and scraped out vanilla pod and then simmer gently until the mixture just comes to the boil.

Meanwhile, place the egg yolks in a large bowl with 125g of the sugar. Beat together lightly. Slowly pour the hot coconut milk into the yolk mixture, whisking continuously. Pass through a sieve into a clean bowl.

Using a ladle, divide the mixture into 8 x 200ml ramekins that are arranged on a baking tray. Fill the tray with enough boiling water to come half way up the sides of the brulee dishes and cover the whole tray tightly with foil.

Carefully transfer to the oven to bake for 50-55 minutes or until just set but still with a slight wobble in the middle. Carefully remove from the oven and leave aside, still covered in foil, for 30 minutes before removing and allowing to cool completely. Transfer to the fridge and allow to set for at least 6 hours, or preferably overnight.

When ready to serve, make the apple compote. Place the sugar in a pan with 5 tablespoons of water and bring to the boil. Add the diced apples and bring back to the boil. Remove the pan from the heat.

To serve, sprinkle each of the brulees in an even layer with the remaining caster sugar (or raw cane sugar if using) and then use a blowtorch to melt and glaze the sugar until golden brown and caramelised. Arrange on serving plates and spoon the apple compote into a small dish to the side. Decorate with the mint leaves and add a scoop of ice cream to each plate.