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    Vanilla Bean Brulèe with Blackcurrants

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    Vanilla Bean Brulèe with Blackcurrants

    Serves: 6


    • 500ml double cream
    • 2 vanilla pods
    • 7 egg yolks
    • 110g unrefined caster sugar
    • 225g blackcurrants
    • 25g caster sugar for caramelising


    1. Place the cream in a heavy-based pan. Slit the vanilla lengthwise and scrape the seeds into the cream, adding the pods. Bring to the boil, then leave for 30 minutes.
    2. Whisk the egg yolks and sugar together until pale and fluffy. Strain the cream and vanilla, pour onto the eggs and whisk together. Put the blackcurrants in the bottom of 6 ramekins and pour the custard on top. Place in a bain marie and bake at 170°C/gas mark 3 for 30 minutes, until firm to the touch. Leave to cool, then sprinkle with sugar and caramelise under the grill. Delicious served with Duchy Originals Shortbread.

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