• 450ml double cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of ground clove
• ½ tsp of ground nutmeg
• 100g mascarpone
• 6 egg yolks
• 60g soft light brown sugar
• For the topping 8 tbsp brown sugar

1. Preheat the oven to 150°C/130°C fan/Gas 2. Put eight ramekins into a roasting dish and pour in enough water to come halfway up the sides of the ramekins. Set the tray aside.
2. Put the cream and vanilla in a pot and heat until simmering. Remove the pot from the heat and allow to cool slightly for five minutes. Once slightly cooled, whisk in the spices and mascarpone until combined. Set aside.
3. Whisk the egg yolks and sugar together in a separate bowl until pale and fluffy. Gradually add the cream mixture, whisking constantly.
4. Divide the cream mixture equally between the ramekins that you have prepared in the roasting tin. Place the roasting tin in the oven for 30 minutes, or until the brûlées begin to set. They are easy to overcook, so check them after 20 minutes and then return them to the oven for five minutes at a time. When cooked, the brûlées should still wobble like jelly in the very centre, but should not be too liquid, nor completely set.
5. Remove the brûlées from the oven and from the roasting tin, and leave to cool, then place in the fridge to set for one hour.
6. To assemble, sprinkle one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Use a cook’s blowtorch to caramelise the sugar, or pop the ramekins on a baking tray and sit them under the grill. Check after one minute, then continue to return to the grill for one minute at a time until all sugar has melted, and it is golden brown in colour. Keep a close eye on them as the sugar can burn quickly. Serve and enjoy alongside shortbread or cookies of your choice.

Top tip: The brûlées can be made up to three days in advance. Simply tackle step 6 the day you plan to serve them.