Vanilla bean

Vanilla custard, a millimetre of burnt sugar. The ratio is 1:5 yolk to cream. Do not compromise.

The upside-down apple tart that was supposedly invented by accident. The caramel is the whole point. Use a proper ovenproof skillet.

Roasted cherry tomatoes in a thyme and balsamic caramel. Gruyere in the pastry. Not dessert.

Whisk 1.5 tsp ceremonial matcha into the yolk mixture. The green custard under amber sugar is striking.

Two shots of espresso dissolved into the warm cream. For coffee people. The burnt sugar on top tastes like coffee candy.

Comice pears instead of apples. More delicate, less acidic, pairs beautifully with blue cheese cream or Roquefort.

Steep 2 tsp dried culinary lavender in the warm cream. Strain before adding to yolks. Subtle, floral, surprising.