[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients …
[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients For …
[col type=”three-fourth”] Ingredients For the crème brûlées 75g/2½oz caster sugar 5 free-range egg yolks 250ml/10½fl oz milk 250ml/10½fl oz double cream 40g/1½oz dark chocolate, finely chopped ½ lemon, zest and juice only 1 small bunch …
[col type=”three-fourth”] A perfect make-ahead dessert, this crème caramel recipe is spiced with cardamom and served with easy filo rolls. Ingredients For the caramel 110g/4oz caster sugar ¼ tsp finely ground cardamom seeds 2 tbsp …
[col type=”three-fourth”] Ingredients For the crème brûlée 250ml/9fl oz milk 5 sprigs lemon verbena 10 free-range egg yolks 175g/6oz caster sugar 750ml/1¼ pints double cream 50g/2oz demerara sugar For the poached pears 4 pears, peeled, …
[col type=”three-fourth”] Ingredients 500ml/18fl oz milk 4 tbsp caster sugar 25g/1oz butter 1 tsp vanilla extract 1 free-range egg, plus 3 free-range egg yolks 4 tbsp cornflour 500g/1lb 1oz all-butter puff pastry plain flour, for …
