EN Disse artiklene publiseres på engelsk.
Crème Brûlée
Silky vanilla custard with a satisfyingly crisp caramelised sugar top.
Ingredienser
- 600ml double cream
- 1 vanilla pod (or 2 tsp vanilla extract)
- 6 egg yolks
- 80g sugar, plus extra for topping
Slik gjør du
Heat the cream with the vanilla pod until just below boiling, then remove from heat and infuse for 10 minutes.
Whisk the egg yolks with the sugar until pale, then slowly pour in the warm cream, whisking constantly.
Strain into ramekins and place in a water bath. Bake at 150°C (300°F) for 35-40 minutes until just set with a slight wobble in the centre.
Chill for at least 4 hours. Sprinkle sugar on top and caramelise with a blowtorch or under a hot grill just before serving.
Flere oppskrifter
Alt →
Pandoro
A star-shaped, buttery vanilla Christmas cake from Verona, dusted with icing sugar.
Green Bean and Goat Cheese Salad
Crisp green beans with creamy goat cheese and toasted hazelnuts.
Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
.jpg?width=1200)
Panettone
A tall, soft leavened cake studded with candied fruit and raisins - the Italian Christmas classic.