Martha's strawberry crème brûlées

1. Preheat the oven to 140°C, gas mark 2 and place 4 x 225ml or 6 x 150ml ramekins into a deep baking dish.

2. In a large measuring jug, whisk together the egg yolks and 75g caster sugar until smooth. If using a vanilla pod, use a knife to halve it lengthways and scrape out the seeds. Add the seeds and the pod to the egg and sugar mixture (alternatively, use the vanilla bean paste) and whisk to combine.

3. Put the cream into a small saucepan and warm over a low heat, stirring occasionally, until steaming (avoid allowing the mixture to boil). Using one hand, pour the hot cream into the egg mixture in a steady stream, whisking constantly with the other hand. Spoon and discard the foam from the top so you are left with a silky smooth custard.

4. Divide the custard between the ramekins, leaving 1cm at the top. Fill the tin with boiling water, being careful to avoid getting it into the custard, so it comes two-thirds of the way up the ramekins. Bake
for 40-45 minutes, or until there is a slight wobble in the middle when shaken.

5. Remove the crème brûlée from the water and allow to cool to room temperature, then chill for at least 1 hour. You can prepare the brûlées to this stage up to 3 days before you need them.

6. To make the strawberry sauce, slice the strawberries and place into a small saucepan with the sugar and lemon juice. Warm over a low heat for 10 minutes, stirring often, until the sauce is glossy and the strawberries are tender, then allow to cool.

7. When you are ready to serve, preheat the grill to its highest setting, or get your blowtorch ready. Sprinkle the top of each brûlée with the remaining 2 tbsp caster sugar and then torch or grill until bubbling and caramelised. Allow to harden, then serve immediately with the strawberry sauce – use a spoon to crack the top.