I didn’t really intend to make the brulees, but having made the cookies with egg whites I had the yolks left and I don’t like saving them in the fridge, so decided to use them. And I ended up with one of the best brulles ever. Yeah. And I made them! For 4 regular ramekins I used 200 ml of double cream, 50 ml of milk, 2 tbsps of sugar- creamed with the yolks. At the straining stage I added 2 screwtops of Frangelico. And to the water bath for 35 minutes, 140 degrees. They’re freaking lovely. Luxurious. Velvety. Boozy. Yum!!!!!