MICHELIN STAR CHEF TOM KERRIDGE COOKS WITH I&G

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MICHELIN STAR CHEF TOM KERRIDGE COOKS WITH I&G

Tom Kerridge is the chef patron at the lovely Hand & Flowers in Marlow, England. He let us in on the secrets of a perfect I&G crème brulee

VIDEO

Tom Kerridge is the chef patron at the lovely The Hand & Flowers in  Marlow, England. He let us in on the secrets of a perfect I&G crème brulee.

Watch him here in this film and have a go yourself.

Crème Brûlée with Innis & Gunn Original

Ingredients:

1.25 litre x Double cream
8 x Whole Eggs
65g x Sugar
2 x Vanilla pods

Method:

 

Bring the cream and vanilla to the boil
Whisk the egg and sugar together
Pour cream onto eggs
Put back into pan and whisk till 88ºc
Pass through a sieve or muslin and cool
Blend with a whisk and pour into moulds
Set in fridge
Dust with Demerara sugar and use blow torch to get a crisp crust
Serve with Innis and Gunn original Oak Aged beer on the side

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