Desserts

Vanilla Creme Brulee

I decided to start here as it is impossible to cock up something that has 4 ingredients.

What I loved about this dish was the tribute to a restaurant that Tom used to work at, Monsieur Max on Hampton Hill High Street, it was one of my first experiences in fine dining, and a firm family favourite for celebrating family birthdays and even a date or two!

I invested in a few new ramekins to make this dish, well worth the effort. I'm not going to give myself a score here as it's either something you get right, or you get scrambed egg. I love the contrast of the bitterness of the caramelised sugar, and the luxuriousness of the rich vanilla cream.