“Brûlées are one of our most popular puddings. I would be in big trouble if I ever took them off the menu! But I do always change the way we serve it according to the seasons. With wonderful lavender in abundance throughout summer, it’s a shame to keep these vibrant purple flowers in the drawers with your smalls! In the Med, these delicate flowers are used widely in cooking, and I love their distinct taste and smell.”

Makes 12 ramekins

INGREDIENTS

1.25 litres double cream

140g caster sugar, plus extra for glazing

17 egg yolks

A handful of lavender flowers, plus a few sprigs for serving

A punnet of raspberries

Extra sugar for glazing

METHOD

In a thick-bottomed pan, bring the cream to the boil and add the lavender flowers, set to one side.

Combine the egg yolks and sugar and whisk until pale and light. Pour the lavender cream mixture in and stir well. Return to a clean pan and stir/whisk gently until the mix reaches 86°C. If you don’t have a probe thermometer, cook the custard for a minute or two longer than ordinary custard, until thick. Strain into a jug.

Place a few raspberries in the bottom of your ramekins and pour the custard over. Leave to set overnight in the fridge.

Just before serving, dust the surface of each ramekin with sugar and glaze with a blowtorch, or under a very hot grill.

Serve with a few scattered raspberries and a sprig of lavender.