A taste of Paris

Evoke the aromas and flavours of a classic French patisserie with these mouth-watering recipes by Anne-Katrin Weber

- By Anne-Katrin Weber

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

• 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.