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COOK’S NOTE
These can be stored in the fridge for up to three days without the caramel topping – when ready to serve, sprinkle over sugar and caramelise with a blowtorch
CRÈME BRULÉE
SERVES 4 1 vanilla pod
400ml double cream
5cm piece of organic orange peel
5 egg yolks
5 tbsp sugar
2 tsp orange blossom water (optional)
YOU WILL NEED four ovenproof ramekins
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Slit open the vanilla pod lengthways and scrape out the seeds. Bring the cream, orange peel, vanilla pod, and seeds to the boil in a saucepan, remove from the heat and let the vanilla cream steep for 10 minutes. Beat the egg yolks and 2 tablespoons of sugar together until fluffy, sieve the vanilla cream, then stir in with orange blossom water (if using). Pour into the ovenproof ramekins.
Diese Geschichte stammt aus der November 2021-Ausgabe von Homes & Gardens.
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Diese Geschichte stammt aus der November 2021-Ausgabe von Homes & Gardens.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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