Strawberry Creme Brulee
Heat the strawberries, water and honey in a saucepan over a high heat for 10 mins. They should break down into a bubbling, mushy liquid. Process or mash the strawberries to get a smoother texture (I just used a standard potato masher cos the thought of cleaning up the food processor depressed me thoroughly. Domestic goddess fail).
Remove from heat and sieve in the arrowroot powder. Stir well until it thickens.
Pour paste into your creme brulee dish or ramekins so it forms a layer along the bottom. Transfer to fridge to chill for 10 mins.
Beat together the egg yolks, sugar and vanilla.
Heat the cream until it is warm to the touch then whisk it into the egg yolk mixture.
Pour the resulting liquid over the strawberry liquid in your dish.
Put the dish into a shallow baking tray full of hot water. The water should reach to at least halfway on your creme brulee (this water bath helps it cook evenly).
Bake for 30-40 mins at 400. You’ll know it’s done when the centre is set.
Let cool then transfer to the fridge and chill until needed.