For the sticky toffee sauce, scatter the sugar over the sponge mixture, along with the cubes of butter, then pour over the boiling water. Cook in the oven for around 40 to 50 minutes.

To give your martini a simple yet sophisticated upgrade, try floating a strip of vanilla pod on top of the drink, or balance it on the rim of the glass.

Add articles to your saved list and come back to them any time. A rich custard based on cream and egg yolks, creme brulee’s crowning glory is its crisp toffee topping, hence the translation ...

Sweet potato might not initially be thought of as a crème brûlée flavor, but this recipe makes the case for why it should be. I first came across these custard baked potatoes in Japan; after seeing ...

A culinary blow torch should be used to transform the sugar into the toffee topping. Ensure the blue flame of the blow torch is right on the sugar so it crackles quickly. Make the yoghurt ...

Now I can have creme brulee whenever I want it," another user joked. "I'm not ready for this kind of power." Crème brûlée is a burnt cream dessert that has been in existence for centuries.

Instructions. Preheat your oven to 150˚C (do not use fan-forced). Combine the cream, vanilla and bay leaves in a small saucepan and bring to a simmer, but do not boil.