RECIPE: CrÃ¨me Brulee with Shortbread
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.
225g plain flour
75g rice flour
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.