Spiced crème brûlée with coffee syrup

Method

1. For the custards: put all the spices, including the vanilla seeds and pods and root ginger in a pan with the cream and milk. Heat until warm, remove from the heat and leave to infuse for 15-20 minutes. Set aside to cool.

2. Beat the sugar and egg yolks together and whisk the flavoured cream into it. Leave this custard mixture for a day in the fridge, then mix again and pass through a fine sieve to remove the spices.

3. Take 4 ramekins, each 6cm in diameter and 4cm deep, and preheat the oven to its lowest temperature (100C maximum/less than gas ¼). Put the ramekins in a deep roasting tin, and divide the custard mixture between them. Carefully pour enough boiled water from the kettle around the ramekins to come three quarters of the way up the sides. Bake until firm but slightly wobbly in the middle, which could take up to an hour.

4. For the coffee syrup: bring the coffee granules, water and sugar to the boil in a saucepan. Reduce by at least two-thirds, so that the mixture becomes a thick syrup. Pass through a sieve, then add enough lemon juice to take the edge off the sweetness.

5. Drizzle a little of the syrup on top of each custard and serve.