Gingerbread crème brûlée and mulled wine pears recipe | Sainsbury`s Magazine

Ingredients

• 200ml double cream
• 100ml whole milk
• ½ vanilla pod, seeds scraped out
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground allspice (or a pinch of ground cloves)
• 6 medium egg yolks
• 90g caster sugar, plus 40g extra to brûlée
• 1 x 75cl bottle Beaujolais Villages*
• 125g caster sugar
• 1 tbsp honey
• 1 whole clove
• 2 allspice berries (or a pinch of ground)
• 1 small cinnamon stick
• 1 strip of pared orange zest
• 4 small pears, peeled but stalk still attached
• a few drops of lemon juice