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Pimms Creme Brûlée

With Wimbledon season upon us i've been inspired to make some foods for the occasion. I tried this out on my lot and they loved it. The dish is fine for everyone as you bubble away all the alcohol when reducing it down, but if you prefer just add to the strawberries or leave the Pimms out totally.
100ml Pimms
300ml double cream
200ml whole milk 
1 tsp vanilla extract 
10g freeze dried strawberry pieces (will work without) 
Zest of an orange
95g caster sugar                                         
4 egg yolks 
6 tbsp Demerara sugar for topping
8 large Strawberries chopped into small pieces
4 mint leaves

Preheat the oven to 140˚c fan

Reducing the Pimms in a pan over a hot heat to 40mls, pour half into a bowl and mix with 1 tbsp of the caster sugar, stir then add the chopped strawberry pieces and orange zest.

Whisk the egg yolks, vanilla extract and remaining caster sugar until light and fluffy

Heat the freeze dried strawberry pieces, milk and cream in a saucepan until just below boiling, stirring all the time with a wooden spoon. Sieve into a bowl. 

Very slowly add the cream mixture to the egg yolks and sugar, stirring vigorously, next pour in the 20mls of reduced Pimms and stir. Strain into a jug and pour equal amounts into the 4 dishes (like in the photo) or 6 ramekin dishes

Put ramekins into a baking tray and half fill with boiling water. Bake in the preheated oven for 35-45 minutes (depending on the dish, the flat ones will cook quicker) Leave to cool on wire racks before chilling completely in the fridge for at least 3 hours, or overnight

Just before serving sprinkle each Brûlée with a level tablespoon of Demerara sugar, run a blow touch over to melt the sugar or if you’re really careful and brave melt under a very hot grill, but don’t take your eye off of them for a second or the sugar will burn very quickly.

Pop back in the fridge for 5-10 minutes until the caramel has set hard, then serve immediately with a spoon full of the macerated strawberries and mint leaf. 

*TOPTIP: It’s good to spray a mist of water on the Brûlées over  the sugar before you start to caramelise them, this helps to stop them catching, giving a nice even finish.