Crème Brulee with Shortbread

By Dale Gartland | Matakauri Lodge

Crème Brulee with Shortbread recipe, bought to you by MiNDFOOD.

RECIPE: Crème Brulee with Shortbread

CRÈME BRULEE

5 egg yolks

75g caster sugar

1 vanilla bean split

500ml cream brought to boil with pod

Mix the yolks, sugar and vanilla seeds in a bowl and pour the cream onto mixture. Refrigerate for at least 24 hours.

Pass through a fine sieve and pour into ramekins, cook at 100 °c for about 1 hour.

They should still wobble a little in the middle.

Take out of fridge 1 hour before serving, then just before serving blow torch the top with caster sugar and serve with biscuit and pears.

SHORTBREAD

225g plain flour

75g rice flour

225g butter

125g caster sugar

1 teaspoon Chinese five spice

Cream the butter and sugar then add the dry ingredients, only mix for a couple of seconds.

Take paste out and bring together, wrap in cling film and rest for 2 hours.

Roll out and cut into desired shape and cook at 160 for 8 minutes.

Dice 2 pears and mix in a bowl with ½ teaspoon Chinese five spice and 2 tablespoons of sugar, add to a hot pan with a knob of butter and caramelise.

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