Pre-heat the oven to 150°C.
Combine the milk and double cream in a saucepan and bring to the boil over a moderate heat, then remove from the heat. Beat together the eggs and egg yolk with seasoning in a mixing bowl until smooth, then pour over the heated milk and cream mixture, whisking simultaneously as you do.
Pour the mixture into 4 shallow ceramic ramekins that are sitting in a roasting tray lined with a tea towel.
Sprinkle the parmesan on top then dot the surfaces with the olives and sun-dried tomatoes. Fill the roasting tray with boiling water that comes half way up the ramekins.
Bake for 20-25 minutes until the crème brulees are just set. Remove from the oven.
Pre-heat the grill to hot, then flash the crème brulees under the grill for 30 seconds or until lightly glazed. Garnish with the shaved parmesan before serving.