Brick Lane's Chai Crème Brulee with Orange Shortbread is the sweetest and tastiest reward after dinner.
Mix the yolks with sugar just to dissolve. Do not over-whip.
Bring to the boil the milk and cream with the split vanilla pods and ground spices. Gently whisk together then chill before straining.
Pour into ramekins and bake in bain marie at 130ºC for 50 mins until wobbly.
Cool down immediately.
Combine the butter, sugar, flour and zest and work in until the mixture resembles wet sand. Ensure it doesn't become too warm by resting in the fridge at intervals, if need be.
Once combined, mix in the yolk and yoghurt with the strained orange water and quickly work in the rest of the mixture. Rest in the fridge for 20 mins. Roll out and bake in a lined brownie tin at 160ºC with a cartouche for 40-45 mins then uncover and turn up to 170º for further 15 mins until golden.
Rest on a rack at room temp then place in fridge before portioning.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Image credit: Anna Kucera
This recipe is featured in ‘Dish' cookbook (RRP $75), which can be purchased online or from selected restaurants. All proceeds go directly to The Starlight Children’s Foundation.
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