Vanilla crème brûlée with hon­ey­comb

The Daily Telegraph - Telegraph Magazine - - The Cut Food -

Serves 4-6 For the crème brûlée — 400ml dou­ble cream — 100ml whole milk — 1 vanilla pod, halved length­ways and seeds scraped

— 5 egg yolks

— 60g caster sugar, plus ex­tra to serve For the hon­ey­comb — 250g caster sugar — 15g golden syrup — 5g runny honey

— 10g bi­car­bon­ate of soda To serve

— good-qual­ity berry sor­bet

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