Crème brûlée means ‘burnt cream’, and it’s really just a custard caramelised on top. In Italy it’s known as crema catalana and in England as crème anglaise, Trinity cream or Cambridge burnt cream.

What a great way to use eggs, milk and sugar in a cold and crispy but rich and creamy dessert. Most often flavoured with vanilla pods, it can also be made with other flavours such as citrus, herbs or spices, coconut, berry, chocolate, nuts or liqueurs – as long as the basic principles are in place.

So what is a burnt custard? Simply an eggy firm milk pudding zapped with fire, usually served in individual ramekins or bowls after having its sugar crust burnt by a butane blow-torch or under a salamander just before serving.