This smooth and creamy brûlée is infused with jasmine to create a floral delight that will surprise your dinner party guests. This subtle twist on an old-school classic makes a lovely dessert for the party season.

Serves 4 

3 vanilla pods
450ml whole milk
7 free-range egg yolks
60g unrefined caster sugar, plus 
1 tbsp for the topping
3 tsp jasmine tea leaves 

Preheat the oven to 120C/Fan 140C/Gas 1. 
Take an oven tray at least two thirds of the depth of the cups being used, and line it with a sheet of parchment paper pierced with a knife. 
Split the vanilla pods in half lengthways and scrape out the seeds. Place seeds in a pan, along with the milk and a teaspoon of sugar. 
Bring to the boil, turn down the heat and simmer for five minutes. Remove from the heat and set aside. 
Meanwhile, using a wooden spoon, mix the egg yolks and the rest of the sugar. 
Do not beat them, otherwise too much air will be incorporated into the mix. When the milk has cooled a little, add tea leaves and leave to infuse for five minutes. Strain this on to the egg/sugar mixture and stir gently. 
Have ready enough hot water to fill the baking tray, but before putting the brûlée cups in the tray, check that the mix has not cooled down too much, else the eggs might scramble on contact with the hot water (if it’s too cool, reheat gently until hot but not too hot). 
Pour the mix into the cups, place in the roasting tray, then fill the tray with hot water and transfer to the oven.  Cook until set – the surface of the creams should wobble gently when agitated – which will take 40 minutes to an hour. 
Once cooked, remove from the oven and leave to cool. Refrigerate for at least half a day, preferably overnight, before serving. 
To serve, generously sprinkle the surface with sugar and caramelise with a blowtorch as quickly as possible.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend