Crème Brûlée with Shortbread - James Martin Chef
Crème Brûlée was first found in a recipe book back in 1691. This version combines cream, milk, egg yolk, vanilla and sugar and is served with shortbread!
Ingredients
- 350ml double cream
- 125ml milk
- 1 vanilla pod seeds removed
- 8 egg yolks
- 100g caster sugar
- 100g Demerara sugar
- 175g butter
- 225g plain flour
- 60g caster sugar
- 1 tsp water
- Edible flowers
- Berries
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