Creme Brulee

method:

• Whisk the egg yolks with sugar and vanilla pods in a large bowl before adding the Lactofree whole milk and cream.
• Leave this for one hour to infuse, whisking now and again.
• Pass through a fine sieve, and place into a shallow ceramic dish – no more than 2cm deep, or 6-8 individual ramekins. Place into the oven on 90C for approximately 45 minutes to one hour until it is jellylike, set.
• When these are ready, place into the fridge to chill, up to two hours. Sprinkle with golden caster sugar, then blowtorch till golden.