Preheat your oven to 160˚C fan/180˚C/350˚F/gas mark 4. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) tart tin. Trim off the excess dough, prick the base with a fork ...

Try the classic caramelised sugar-topped creamy baked custard dessert, then discover 10 unusual twists using seasonal ingredients or made into rice puddings and tarts The origin of the crème ...

You could also opt to make one giant crème brûlée in a tart shell, but I find that the custard bakes and sets more evenly in ...

To make the sweet pastry: 1. Place the flour, icing sugar and butter into a mixing bowl and begin to gently rub the butter into the other dry ingredients. In a separate bowl, mix the egg yolk and ...

Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble ...