Gingerbread crème brûlée and mulled wine pears recipe

Name: Gingerbread crème brûlée and mulled wine pears recipe
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

www.sainsburysmagazine.co.uk

The spiced crèmes brûlées and mulled wine pears can (and should) be made ahead, making for relaxed entertaining

View full recipe on www.sainsburysmagazine.co.uk

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