What to expect
An epurated interior design that allows you to take in the beauty outside. The chef-owner’s passion is obvious and the cooking is refined and authentic, with bold flavours and a touch of unexpected.
- 500ml double cream
- 1 vanilla pod
- 100g caster sugar (plus extra for the topping)
- 6 free-range egg yolks
- Preheat the oven.
- Pour the cream into a saucepan. Add vanilla.
- Bring the cream to boiling point, reduce the heat and simmer for five minutes.
- Beat the sugar and egg yolks together in a large heatproof bowl.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened.
- Strain the mixture through a fine sieve into a large jug, and fill six ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in hot water to come halfway up their outsides.
- Place the tray onto the centre shelf of the oven and bake for 40-45 minutes.
- Remove the ramekins from the water and set aside to cool to room temperature.
- When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs’ blow-torch.
Wine Pairing Advice
Moscato d’Asti for its richness in fruity aromas.