Easy no-bake crème brûlée

• double cream↗200ml ml
• coconut cream↗300ml ml
• lime leaves3

  torn

• vanilla pod↗1

  split down the centre and seeds scraped out

• egg yolks↗6
• golden caster sugar↗50g g

  plus extra for brûlée topping

• cornflour↗1 tbsp tbsp

Step-by-step instructions

1. 1

   In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.

2. 2

   Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously – the mixture should be much thicker than a classic custard at this stage, but don’t take it too far or the eggs in the custard will curdle.

3. 3

   Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.

4. 4

   To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)