Rustic, hearty, and full of character, sourdough bread is made with a naturally fermented starter that gives it its signature tang and chewy texture.
Recipies
Crème Brulee
Introduction
About this Recipe
Everyone loves a silky, indulgent dessert, and Crème Brulee never disappoints. With its smooth vanilla-infused custard base and signature golden sugar crust, it’s a timeless classic. Gently baked in a water bath for the perfect texture, then finished with a caramelised top just before serving, it’s elegance in every spoonful.
Originally by Megan Joyce
Ingredients
- 750ml Fresh cream
- 250ml Milk
- 1 Vanilla pod (Split)
- 190g Sugar
- 10 Egg yolks
- Brown Sugar
Step by Step Instructions
Heat cream in sauce pan, without boiling, and add in scraped vanilla seeds, and the pod.
Strain through a sieve.
Whisk sugar and egg using electric mixer, until light and thicken (Ribbon stage)
Add hot cream to egg mix and whisk well. Sieve a second time.
Pour into 10 ramekins and bake in a Bain-Marie at 100 for 10 – 15min.
Just before serving, sprinkle with brown sugar, and brulee with a blow torch until golden.
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