Hibiscus Creme Brulee

Method Preheat the oven to 110°C. Whisk the yolks, sugar and hibiscus together until well combined. In a saucepan heat the double cream and the whipping cream until the surface begins to quiver (just before boiling point) Pour the cream over the egg mixture and mix well. With a spoon remove the foam from the surface and pour into 4 ramekins to within 1/2cm of the rim. Place the ramekins in a roasting tray and pour boiling water into the tray until it comes half way up the sides of the ramekins. Cover the tray with cling film to keep in the steam and place in the oven for about 40 minutes, until almost set but with the very centre still wobbling when shaken gently. Remove the tray from the oven and allow to cool for 30 minutes. Then place the ramekins in the fridge. To serve, sprinkle golden caster sugar over the top of the crème brulee and invert the ramekin to remove any excess. Using a blowtorch, or a hot grill, caramelise the sugar and serve immediately. Recipe devised by Christopher Souto, BBC Masterchef Finalist and semi-finalist in the National Chef of the Year Competition 2008, on behalf of the Hibiscus Drinks Company