Tamarind & Thyme Creme Brulee

Step 1: Preheat oven to 180°C.

Step 2: Place tamarind, 1/2 cup sugar, water and orange juice in a small saucepan over high heat and bring to the boil and then reduce heat to medium and cook for 18–20 minutes, stirring occasionally, until the consistency is thick and jammy.

Step 3: Spoon into the base of 4 x 3/4 cup heat-proof ramekins or dishes.

Step 4: Place cream, vanilla essence and thyme sprigs in a medium saucepan over high heat and bring to the boil and then reduce heat and simmer for 5 minutes and then remove thyme sprigs.

Step 5: Place egg yolks and remaining sugar together in a bowl and whisk and pour cream mixture into egg mixture and whisk and then pour back into the saucepan, heat over low heat and cook for 4 minutes or until thick.

Step 6: Carefully pour into ramekins.

Step 7: Place in a baking dish and pour boiling water into the baking dish to about halfway up the ramekins and bake for 15–20 minutes, or until just set. (The brûlée should have a slight wobble.)

Step 8: Cool at room temperature and then refrigerate for 2 hours or until cold.

Step 9: Sprinkle with extra sugar and torch the tops with a kitchen blowtorch until golden and caramelised and serve immediately.

Step 10: Note: If you don’t have a kitchen blowtorch, preheat oven grill to high. Place ramekins under grill for 30 seconds to 1 minute, or until tops are golden and caramelised.