METHOD
1. Whisk together cream, 1 cup sugar, egg yolks and vanilla in a large pot.
2. Cook over low heat, stirring constantly, until mixture comes to a light simmer.
3. Sprinkle the gelatine over the mixture. Cook over medium heat, whisking, until combined.
4. Pour into a 20 cm tart dish and place in the fridge to set for 2 hours.
5. To serve, sprinkle remaining ½ cup sugar over the top and use a blowtorch to melt it until golden and crisp (or place it briefly under the grill).

Quick tip: For chilly winter evenings, make this crème brûlée dish a little more warm by adding cardamom and star anise when you heat the cream mixture.

There’s no excuse not to enjoy our amazing coffee French toast on a wintery morning. The best part? You can have it on the table in just 15 minutes!