Elderflower crème brûlée with biscotti

2014-09-21 20.24.25

The pudding at the crayfish party was one of my favourite puddings; homemade crème brûlée. This one was flavoured with my homemade elderflower cordial and served with crispy biscotti (and some chocolates and Swedish pick ‘n mix) and went down a treat with ice-cold homemade limoncello.

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Fläder crème brûlée, serves 4

300 ml double cream

150 ml elderflower cordial

50 ml caster sugar

6 egg yolks

some more caster sugar 

Bring cream, cordial and sugar to the boil, Leave to cool a little. Beat the egg yolks lightly and add first some of the cream mixture and then the rest. Divide between pots/ramekins and bake in 100C fan oven until just set, about 35-40 minutes. Leave t cool completely and keep in the fridge until serving. Before serving cover the top with a thin layer of caster sugar and use a crème brûlée burner to create a crisp sugar layer on top. Serve immediately, decorated with a strawberry, and biscotti on the side. 

Biscotti, makes about 20

Adapted from Delia’s recipe.

110 g plain flour

3/4 tsp baking powder

a pinch salt

25 g ground almonds

50 g whole almonds (skin on)

75 g golden caster sugar

1 egg, lightly beaten

Mix flour, baking powder and salt in a bowl. Add ground and whole almonds and sugar. Mix thoroughly and add the egg. Mix with a wooden spoon/using your hands to a smooth dough. Place on a floured surface and roll into a 28 cm long roll. Place the roll on a lined baking tray. Bake for 30 minutes in 170C oven. Leave to cool completely.

Reduce the heat to 150C. Use a serrated knife to cut the biscotti into slightly diagonal slices about 1 cm wide. Place on the lined baking tray and bake for another 30 minutes, until golden and crisp. Leave to cool completely. Store in an airtight container.  

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