With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the creme brulee indulgent dessert. Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch.

A star rating of 5 out of 5. A star rating of 1 out of 5. Make Tom Kerridge’s decadent honey and vanilla crème brûlée with just five ingredients. Celebrate raspberry season with this take on crème brûlée. Wow guests at the end of an Asian-inspired menu with this Vietnamese twist on a crème brûlée. A star rating of 4 out of 5. One of the quickest desserts we have, and one of our favourites.

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Sit four 175ml ramekins in a deep roasting tin at least 7. Pour the large and small cartons of double cream into a medium pan with the milk. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture.

Drop the vanilla pod in as well, and set aside. Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end. 5cm up the sides of the ramekins. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.