Lactose Free Crème Brûlée

Directions

1. Preheat the oven to 180°C/160°C fan/gas 4. Place four 175ml ramekins in a deep roasting tin, ensuring it's at least 7.5cm deep (or use a large deep cake tin). The tin should allow a baking tray to sit above the ramekins when placed across the top.

2. In a medium pan, combine the Lactose-free cream and milk.

3. Place the vanilla pod on a cutting board and slice it lengthways with a sharp knife to split it in two. Scrape out all the tiny seeds into the cream mixture using the tip of the knife. Add the vanilla pod as well and set aside.

4. In a mixing bowl, whisk the egg yolks and sugar together for about 1 minute using an electric hand whisk until they become paler in colour and slightly fluffy.

5. Heat the pan with the cream mixture over medium heat and bring it almost to a boil. Remove the pan from the heat as soon as bubbles appear around the edge.

6. Slowly pour the hot cream into the beaten egg yolks, stirring continuously with a wire whisk. Make sure to scrape out all the seeds from the pan.

7. Place a fine sieve over a large wide jug or bowl and strain the hot mixture through it, ensuring any stray vanilla seeds pass through at the end.

8. Use a spoon to remove any pale foam sitting on the top of the liquid and discard it. Give the mixture a stir.

9. Pour enough hot water from the tap into the roasting tin to come about 1.5cm up the sides of the ramekins. Fill the ramekins with the hot cream mixture up to the top.

10. Place the ramekins in the oven and cover the tin with a baking sheet, ensuring it sits well above the ramekins and completely covers them, leaving a small gap at one side for air circulation.

11. Bake for 30-35 minutes until the mixture is softly set. To check, gently sway the roasting tin; the crème brûlées are ready when they wobble slightly in the middle, resembling jelly. Avoid overcooking.

12. Using oven gloves, lift the ramekins out of the roasting tin and place them on a wire rack to cool for a couple of minutes. Then, transfer them to the fridge to cool completely. This can be done overnight without affecting the texture.

13. Just before serving, wipe around the top edge of the dishes and sprinkle 1½ teaspoons of caster sugar over each ramekin. Spread the sugar out with the back of a spoon to cover completely.

14. Spray a fine mist of water over the sugar using a spray bottle and then use a blowtorch to caramelize it. Hold the flame just above the sugar and move it around until caramelized. Serve when the brûlée is firm or within an hour or two. Enjoy your decadent dessert!