Eric Lanlard's crème brûlée with cardamom recipe
Eric Lanlard always uses vanilla bean paste in his desserts. The word 'vanilla essence' is banned in his own pastry kitchen at CAKE-BOY!
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Ingredients
- 500 ml single cream
- 2 tsp vanilla bean paste
- 6 egg yolks
- 150 g golden caster sugar
- 1 tsp freshly ground cardamom pod
- 150 g dark muscavado sugar
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