Slit vanilla pods
lengthways and scrape out the seeds.
Chill and then strain off the vanilla pods
In a pan boil together the cream, milk, sugar, vanilla pods
and orange zest.
Heat the milk with the cream and vanilla pods
until nearly at boiling point, then pour over the eggs, stirring continuously.
Tart filling: 1kg golden syrup; 250g brown bread crumbs; 5 egg yolks; 100ml double cream; 1 vanilla pod
of seeds; orange zest.
-- the only vanilla pods
to be vacuum packed to preserve the beans natural flavour and extend storage life.
Try to get vanilla pods
too, a good vanilla flavouring is OK, but not quite the same.
Take off the heat, drop in the vanilla pods
and stir well.
Split the vanilla pods
and remove the seeds by running a sharp knife down each half of the pods.
We use real vanilla pods
and ground vanilla in this one.
CREME PATISSIERRE 550 ml milk 2 vanilla pod
6 egg yolks 125g caster sugar 50g plain flour METHOD Bring milk to the boil with the vanilla pods
and remove from the heat.
Bring to boil the milk, cream, sugar together with split vanilla pods
Instead of throwing away expensive empty vanilla pods
keep them in a sealed jar covered with caster sugar to infuse the sugar with real vanilla flavour.
INGREDIENTS (Serves 6) # 300ml full fat milk # 300ml double cream # 2 vanilla pods
# 8 egg yolks # 60g caster sugar and some extra for topping # 1 /2 punnet strawberries Makes 6 individual brulees or 1 large one METHOD: Split vanilla pods
lengthwise with a knife and scrape out the seeds.
1Put the rhubarb, orange segments and juice with the blueberries in a pan with the cardamom and vanilla pods