Start off by tossing the chopped apple with the citrus zest and juice. Then place them in a heavy saucepan, add half the sugar and, over a gentle heat, cook with the lid on until soft and mushy.

Remove the lid and, with the heat still on, let the mixture ‘dry’ for about five minutes or so before setting aside.

Meanwhile, whisk together the egg yolks, vanilla extract and cream in a bowl, and add this mixture to the apple.

Put the whole lot back on a gentle heat to cook out until it thickens slightly. Pour it into an oven-proof glass or ceramic dish and let it cool down.

Cover with cling film and place in the fridge until fully chilled – at least an hour.

Then comes the fun bit. First, heat your grill to its hottest setting – you will need it super hot.

Then sprinkle the remaining sugar evenly over the top of the chilled apple cream and place it under the grill until the sugar is bubbling and brown, even charred in places.

When all the sugar is done, remove carefully from the grill – this is where you can get burnt – and leave for five minutes or so until the top goes hard. Then serve to your very happy guests.

Food cooked and styled by Domini Kemp & Gillian Fallon Photographs by Aidan Crawley