Dessert

This is a great example of a recipe that can really highlight the quality of chocolate. Too often, chocolate gets piled up with other flavours. Here you really taste the nuance – the different notes in the chocolate. Because it’s cooked at a lower temperature, these flavours are not damaged.

To anyone who will listen, I am often heard banging on about the importance of mastering basic techniques. Often we will come across a recipe that will interest us but may be scant on instructions, or even a picture of something delicious on a picture-only social media site. It is here that the understanding of basic techniques enables us to apply our knowledge of these techniques and cook something beautiful without too much stress.

Crème brûlée is not really a difficult recipe and not overly challenging to master. Understanding the temperature of your oven helps, as does removing the custard from the oven just as it sets. Left too long in the oven it will slowly start to curdle. The most challenging thing at home is caramelising the thin layer of sugar on the top of the set cream.

I think it’s good to get away from contemporary desserts – gelatines, contemporary flavours. This dessert has its origin in the Middle Ages, and began as a warm milk drink. Eventually it evolved into a dessert that was curdled, often with alcohol. There are other iterations where almonds and egg yolks have been used to thicken the milk or cream. In this recipe, though, the thickening agent is also the flavouring agent: lemon juice.

A delicious dessert with a very honest name.

Live like a tycoon with this little slice of heaven.

The timeless Proustian confection, with a lemon twist.

A perfect rich, wintertime dessert.

An election special: a soufflé that rises twice.

Guaranteed to sate the most passionate chocoholic.