Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas mark 1⁄2. Combine the cream, milk, vanilla seeds and the ground spices in a small pan and gently heat together until steaming, then remove from the heat. Whisk the egg yolks and 90g of the sugar together in a large bowl until combined. Gradually whisk the cream mixture into the egg mixture until thoroughly combined then strain and divide between four ramekins. Transfer to a deep baking tray and add boiled water to come about three-quarters of the way up the outsides of the ramekins. Carefully transfer the tray to the oven and bake for 40 minutes – they should be set on top with a slight wobble. If not, bake for another 5 minutes. Leave to cool at room temperature before transferring to the fridge to chill completely for at least 4 hours.
2. For the pears, turn the oven up to 190°C, fan 170°C, gas 5. Heat the wine and all the other ingredients, apart from the pears and lemon juice, in a deep, heavy, ovenproof pan. Once the sugar has dissolved, slice a small piece of pear from the base – this helps them stand up – and add to the pan, making sure they are mostly submerged, and bring back to a simmer. Cover with a circle of baking paper to keep them under the liquid, then place in the oven for 40 minutes. Check for tenderness by inserting a cocktail stick in the thickest part. If it’s still a little resistant, return to the oven for another 5-10 minute or until cooked through.
3. Remove from the oven and let the pears cool completely in the liquid. Remove the pears when cool and place the liquid back on the hob. Gently boil for 5 minutes or until you get a light syrup. Remove the whole flavourings before adding the lemon juice. Set aside, along with the pears.
4. When ready to serve, sprinkle each chilled brûlée evenly with 10g caster sugar and spritz lightly with water. Use a blowtorch (or a very hot grill) to gently heat the sugar and create the classic burnt sugar layer. Add the pears to serving plates, spooning over some of the syrup, with a gingerbread brûlée on the side. *Check your wine is vegetarian, if required.
   Waste not

   You can poach up to eight pears in the given amount of liquid; they will keep in the fridge for 3-4 days. If you have mulled wine syrup left over, drizzle it over ice cream or use as a cocktail base.