Recipe Wednesday

Welcome back to the sweet spot!

It's an absolute delight to have you join us for what I like to call "Recipe Wednesdays"!

Get ready for a culinary adventure as we explore a variety of exciting recipes together.

I will keep this going for the foreseeable future. If you have any recipes that you would like to see featured here, send us a message and let me know.

It’s the midpoint of the week, and it’s been a good week so far, busy as ever.

How have you been enjoying it so far?

Building on the last recipe we are going to take a slightly different approach.

Today is one of the most decadent and famous desserts to come out of France.

It has been celebrated for years.

Translated as burnt cream.

Any guesses yet?

I’m sure you have the right answer by now.

Yes, we are talking about the creamy delight that's much loved by all.

The classic crème brulee!!

This is once again with a little bit of technical ability applied.

We will use the cooking au Bain Marie method.

We can get into different flavours at a different stage.

Today we will go for the classic yet unbeatable vanilla crème brulee.

Ingredients:

• 500 ml cream

• 100 g caster sugar

• 5 eggs (3 yolks & 2 whole eggs)

• Vanilla extract, if possible with the seeds.

• 25 g demerara sugar

Method.

1. Preheat oven to 120C degrees.

2. Add cream and a drop of vanilla to a small pot and bring to a boil.

3. While that is heating, place sugar and eggs in a bowl and whisk until light and creamy.

4. Place 6, 15 cm ramekins in a roasting tray.

5. When the cream is at the boil, remove from the heat.

6. Add the cream to the egg mixture 50 ml at a time while mixing consistently, use a jug to measure accurately.

7. When cream and eggs are combined, put them into the jug and pour them into the ramekins, dispersing equally.

8. Place in oven before closing the door add water to about 2 cm up the sides of the ramekins. (see below)

9. Cook for approx. 15-20 minutes until the mixture is set.

10. Take out of the Bain Marie and allow to cool.

11. Keep refrigerated; when needed, spread some demerara sugar over the top and grill lightly until the sugar caramelises.

This is a fantastic and well-respected recipe, be the talk of the party being able to pull this one out.

Simple, stylish, and incredibly delicious, ensure that your crème brulee is unforgettable.

Be the talk of the town for many moons to come.

If you have any questions, don’t be afraid to ask.

Elevate your crème brulee expertise with this amazing serving suggestion.

I hope you get great use out of this recipe and that you enjoy this as much as I have.

We have our own version available in the shop as a crème brulee crumble, a twist on the classic.

Anyway, until next time.

Stay Sweet

Dominic