3 tbsp caster sugar, plus 3-4 tbsp for the topping
1 tsp vanilla extract
½ sheet of puff pastry
½ egg, beaten
finely chopped almonds
Almond puff pastry sticks
Heat oven to
gas 5. Roll out
half a sheet of puff
pastry to 3mm
with half a beaten
egg and sprinkle
Using a long
sharp knife, cut
strips of pastry
12mm wide and
10cm long. Twist
5 times and place
on a baking sheet.
golden and crisp,
then dust with
icing sugar and
serve warm with
the crème brûlée.
Heat oven to 140C/120C fan/gas 1.
Put the cream, milk and vanilla pod
into a pan and heat to boiling point.
Cover and leave to infuse for 10 mins.
Whisk the egg yolks and 3 tbsp of sugar
together until pale and thick. Add the
vanilla extract and pour the boiling
cream onto the mixture. Stir well,
then pour into two ramekins. Place
the ramekins in a bain marie and cook
in the oven for about 20 mins or until
just set. Leave to cool.
Heat the grill. Sprinkle the cold brûlée
with a thin, even layer of sugar, and
caramelise under the very hot grill (or use
a blowtorch). Repeat several times until
you have a golden crackling topping.
Leave to cool and serve within 2 hrs
with warm Almond puff pastry sticks (see below).