Roasted hazelnut crème brulée

Preheat the oven to 150ºC, gas mark 2. Heat the cream and milk together in a saucepan until almost boiling. Remove from the heat and set aside for 10 minutes.

Meanwhile, whisk the egg yolks and 25g sugar together, then mix in the blonde spread until combined. Gradually whisk in the cream and milk mixture, then pour into 6 x 100ml small ramekins.

Place the ramekins into a roasting tin and pour enough cold water into the tray to come two-thirds of the way up their sides. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set with a little wobble, then leave in the turned-off oven with the door ajar to cool for 2 hours and set.

Preheat the grill to high. Put the ramekins onto a baking tray, then sprinkle 1 tsp caster sugar in an even layer over each brulée. Grill – or use a blowtorch – until the sugar melts and caramelises to a golden brown colour, 2-4 minutes. Leave to cool until the sugar has set, then serve imediately.