Recipe of the month

Crème brûlée

4 portions Budget

A classic, but with a twist!

Ingredients

1 vanilla bean
1 nob of butter
40 cl cream
2 x 30 g icing sugar
6 egg yolks
4 slices of soft gingerbread
4 tsp brown sugar

Preparation

Pre-heat the oven to 100 °C.
Split the vanilla bean open and scrape out the seeds with the tip of a paring knife. Set aside the seeds.
Combine the butter and the cream in a saucepan, bring to the boil, along with 30 g of icing sugar and the vanilla seeds. Immediately remove from the heat when the mixture boils and set aside to cool off.
Pour the egg yolks into a bowl and beat with a whisk. Gradually add 30 g of icing sugar until the eggs form a white and creamy ‘ribbon’.
Mix the soft gingerbread and add to the mixture. Divide the mixture into small oven dishes and bake for 35 minutes at 100 °C. Cool down for 20 minutes.
Sprinkle over some brown sugar and return to the oven, under the grill, to colour. Serve immediately.