A taste of Paris

CRÈME BRULÉE

SERVES 4

1 vanilla pod
400ml double cream
5cm piece of organic orange peel 5 egg yolks
5 tbsp sugar
2 tsp orange-blossom water (optional)

YOU WILL NEED

four ovenproof ramekins

■ Slit open the vanilla pod lengthways and scrape out the seeds. Bring the cream, orange peel, vanilla pod and seeds to the boil in a saucepan, remove from the heat and let the vanilla cream steep for 10 minutes. Beat the egg yolks and 2 tablespoons of sugar together until fluffy, sieve the vanilla cream, then stir in with orange blossom water (if using). Pour into the ovenproof ramekins.

■ Preheat the oven to 120°C/Gas ½. Place the ramekins in a large gratin