Earl Grey crème brulee with poached nectarines

Method 1. Preheat the oven to 140C/gas ½. Cut the vanilla pod in half along its length and scrape out the seeds. Place them in a saucepan with the cream and milk and bring to the boil.

Stir in the tea and leave for 5 minutes or so to infuse. Pour the mixture through a fine sieve.

Whisk the egg yolks and sugar together until smooth and light and stir into the cream mixture.

Pour the mixture into two ramekins and sit them in a roasting tray. Fill the roasting tray with enough hot water to come three quarters of the way up the sides of the ramekins and cook for about 35 minutes, or until the edges of the brûlée start to set but the centre remains a little wobbly.

Remove the brûlée from the oven and leave to cool.

Sprinkle with caster sugar and use a blowtorch to glaze the top. Repeat this process.

Cut the nectarine in half and remove the stone. Cut each half into 4 slices.

Heat the butter in a small frying pan until golden and cook the nectarine slices until just softened. Add a squeeze of lemon juice. Serve hot, with the Earl Grey brûlée.