½ vanilla pod
60ml full cream milk
155ml double cream
2 medium Claytons eggs yolks
30g caster sugar
2 tbsp demerara sugar
175g plain flour
115g local butter, diced
55g caster sugar
Caster sugar for sprinkling
A few local raspberries to garnish
1. Preheat oven to 140°C/Gas Mark 2.Lightly grease 2 ramekins.
2. Slit the vanilla pod and scrape out the seeds. Pour the milk and cream into a saucepan. Stir in the seeds and pod.
3. Bring to the boil gently and then leave to cool slightly.
4. Beat the egg yolks and sugar together in a large bowl until pale and creamy.
5. Remove the vanilla pod and pour the milk over the egg yolks.
6. Pour the custard mixture into the ramekins.
7. Place onto a baking tray and cook for 45 – 50 minutes until set but slightly wobbly in the centre. Remove from the oven.
8. Put into the fridge to set.
9. Sprinkle with demerara sugar and caramelise under a hot grill or use a blow torch. Leave to harden, in the fridge.
10. Turn oven up to 170°C/Gas Mark 4 and lightly grease a small baking tray.
11. Put flour and butter into a bowl and rub in the butter until it resembles breadcrumbs.
12. Stir in the caster sugar. Knead gently to form a dough.
13. Roll out onto a lightly floured surface and cut into rounds.
14. Transfer the biscuits on to the baking tray, prick with a fork and sprinkle with caster sugar.
15. Bake for 15 – 20 minutes until golden brown.
16. To serve put the shortbread on a plate with the crème brûlée and a few fresh raspberries.
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