Preheat the oven to 110'C.
Remove the stems from the strawberries and cut into quarters. Sprinkle with 20g of caster sugar and leave to one side.
Whisk the eggs with 50g of sugar until pale and fluffy.
Place the double cream, mint and 50g of sugar in a pan and bring to the boil. Once boiling, add the cream to the egg and sugar mixture. Return to the heat and cook until the mixture thickens. Pass through a sieve to remove the mint leaves and then pour into individual ramekins.
Place the ramekins into a baking tray half filled with hot water. Place in the oven and bake at 110'C for about 20-30 minutes or until set.
Once the crème brulées are cooked, place in the fridge to cool. Once cold, sprinkle sugar on top of each crème brulée and then use a cook's torch to melt the sugar. Allow the sugar to set and then top with a generous spoonful of strawberries to serve.
«Replace the strawberries with the topping of your choice. Raspberries, poached prunes or caramelised plums all work very well.»