A Clare college signature dish, yum.
The base should be creamy and thick and most definitely set (nothing worse than a runny bottom).
The only important thing about the topping is that it shatters when hit with a spoon![]()
It is heaven in a ramekin.
Cold, definitely cold.
It should be baked in a brulee dish rather than a ramekin, to improve the set, taken out of the fridge well before serving to warm a little, and not messed about with. Scenting the custard with a little vanilla or lavender is ok, but fruit in the bottom is a crime.
Not that I have strong opinions on this...
It should be baked in a brulee dish rather than a ramekin, to improve the set, taken out of the fridge well before serving to warm a little, and not messed about with. Scenting the custard with a little vanilla or lavender is ok, but fruit in the bottom is a crime.
Not that I have strong opinions on this...