Peach crumble creme brulee

Dice very ripe yellow nectarines or peaches for the custard base.

Put the diced fruit in a pot over medium heat with the milk, heavy cream, fresh vanilla beans, granulated sugar and a very small pinch of salt; whisk and heat to about 150 to 160F.

Slice fruit thinly and neatly, fan it on a plate sprinkled with sugar, sprinkle more sugar on top, squeeze over fresh lemon juice and leave to macerate.

Separate the eggs and put the yolks in a mixing bowl.

Once the fruit in the cream is tender, mash or blend it and strain out the skin and pulp.

Pour the peach-flavoured cream slowly into the yolks while whisking constantly until combined.

Put a few slices of macerated fruit in each bowl, pour the custard over until a little more than half full, and torch the top to remove air bubbles.

Bake at 325F in a tray filled with hot water until the custard's internal temperature is around 170F, about 45 minutes.

Brown the butter in a pan over medium-high heat to a dark brown, watching for it to foam just before it browns.

Add the oats and cook about 30 seconds; stir in the flour and remove from the heat; add the sugar, crushed graham crackers and a small pinch of nutmeg and mix well.

Spread on a tray and bake in the same oven until crispy and slightly darkened; cool in a bowl to room temperature.

Chill the baked custards in the fridge, or the freezer if in a rush, until fully set.

Top each with a thin layer of granulated sugar and torch until dark golden brown and bubbly.

Garnish with a few slices of macerated fruit and a spoonful of crumble topping.