Crème brûlée

Preheat the oven to 100C/gas ¼.

Whisk together all of the ingredients and pass the mixture though a chinois or fine sieve. Ladle into 4 ramekins.

Sit the ramekins in a small baking tray and pour enough boiling water in to come half way up their sides. Cook for 30 minutes, or until set with a slight wobble – they will set more as they cool.

Sprinkle the tops of the creams with caster sugar and caramelise with a blow torch.