This week Paul is joined in the studio by singer, actress and presenter Mica Paris (MBE). In this episode the Queen of Soul tells tales of turning down Prince, missing out on meeting Marvin Gaye and why tinned custard will always be superior.

 

Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist

 

Vanilla Crème Brûlée

 

Ingredients

  • 750g Double Cream
  • 400g Milk
  • 140g Caster Sugar
  • 250g Yolk
  • 4 Vanilla Pods – Scrapings and Pods

 

Method

  1. Whisk the yolk
  2. Bring the milk, cream, sugar, vanilla scraping and pods to a boil.
  3. Pour onto the yolks, combine well with a Bamix.
  4. Pass through a chinois, to remove the pods.
  5. Rest in the fridge overnight
  6. Pour into moulds and cook in the oven at 85oC for 15 minutes or until just set.

 

NB: NONE

 

Allergens: DAIRY (Cream, Milk), EGG

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