Suzanne Green from Caerphilly drew her opening day meal to a close with this French recipe on Come Dine With Me's Cardiff leg.
1. Preheat the oven to 140°C or 275° F, gas mark 1. Put cream, milk and mint in a saucepan, bring to the boil then remove from the heat and leave to infuse for 2 hours.
2. Whisk the eggs and the caster sugar until creamy. Bring the milk back to the boil then pass through a sieve into the egg mixture. Strain again and serve between 5 ramekins. Bake for about 40 minutes then remove from the oven. When cool, refrigerate for at least 1 hour.
3. Just before serving, dust the top of each brûlée with the demerara sugar and glaze with a blow torch. Serve with strawberries on top.
Recipe from ‘Kitchen Heaven’ by Gordon Ramsay, Penguin Books, April 27th, 2004
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