(Serves 12 )

INGREDIENTS
725ml double cream
2 vanilla pods split and scraped
10 egg yolks
50g sugar
200ml Baileys

METHOD

1. Warm the cream with the vanilla pods and infuse for five minutes.

2. Mix the egg yolks with the sugar and pour over the warm cream.

3. Stir and add in the Baileys to your taste and put in small ramekins.

4. Lay a cloth in a shallow baking tray and place in the ramekins.

5. Cook in a bain marie (deep baking tray filled with water to half way up the ramekin) in the oven at 160C for 15 to 20 minutes.

6. Cool down, cover in cling film and then put in fridge until ready for eating. The brulees will keep in the fridge for up to a day.

Shortbread biscuits
INGREDIENTS
100g icing sugar
200g plain cake flour
100g corn flour
200g softened butter
50g of desiccated coconut
METHOD
1. Mix the sugar and the butter until a fluffy consistency. Add in the mixed flour and the coconut. Mix until you obtain dough.

2.Preheat oven to 200C. Grease two large baking sheets.

3. On a floured surface, roll dough out into an 8 x 14inch rectangle about inch thick.

4. Using a floured knife with a long blade, cut dough in 28 (2inch) squares, cutting four strips one way and seven strips the other way.

5. Arrange squares, 1 inch apart, on prepared baking sheets. Bake 25 to 30 minutes, or until golden. Check every five minutes after 20 minutes.

6. Cool on racks dust with icing sugar once cooled.

To Serve Sprinkle a small amount of castor sugar evenly over the surface and caramelize with a small kitchen blow torch or under a hot grill. Not too much or else you will melt the brulee!

Serve with fresh red berries such as redcurrants and raspberries.

Wine Choice: Noble Reserve Welschriesling, Hopler, Burgenland, Austria 2001

Ricky Valla is the chef at the Bean Tree www.thebeantree.com.