There’s not a lot to creme brûlée – it’s just a baked custard, deceptively light (how can something with that’s just cream, egg yolks and sugar be so ethereally light?).

This version stays faithful to to what a creme brûlée should be – nothing fancy, just a substitution of brown sugar for granulated sugar on the top. That simple swap out makes the topping more like a burnt caramel than a crackly barrier of sugar, but it’s still good. It’s easy to burn the brown sugar, though, so care has to be taken not to get the flame too close for too long.

Someone in my household may have eaten one of these for breakfast. No judgement, it’s milk and eggs, right?

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Classic Creme Brûlée (Baked Elements, p. 66)