Serves 4-6

• 300 ml single cream
• 300 ml thick double cream
• 1 tsp vanilla extract
• 1 egg plus 3 egg yolks
• ­­­­­­­­­­­­­­­­­­­­­­­­­­75g caster sugar
• 100 ml Irish cream
• Extra sugar for sprinkling

1. Preheat oven to 160C.
2. Place both creams and the vanilla extract in a pan over low heat until runny and tepid/warm.
3. In a bowl, whisk the egg, egg yolks and sugar until pale and thicker.
4. Whilst continuously whisking, add the cream and Irish Cream.
5. Divide amongst four- six ramekins or small bowls and place in a roasting dish.
6. Pour enough boiling water in the roasting dish to come half way up the ramekins’ sides.
7. Bake for 45 minutes until set, then, chill for 2-3 hours.
8. When ready to serve, sprinkle brutes with sugar and either place under a hot grill for 2-3 minutes, or use a blowtorch until tops are caramelised.

This can be served with raspberries or strawberries.

It is a delicious, light dessert and is great for a dinner party as you can make it a few hours ahead.