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Recipes for success


Rhubarb crème brulée


(Serves 6-8)


Ingredients: 500g rhubarb, sliced 8 star anise 1 split vanilla pod 1 pint of cream 7 egg yolks 125g caster sugar Shortbread biscuits, to serve


Method: 1. Stew the rhubarb in a pan until soft, then strain the rhubarb, reserve any


liquid and leave it to cool. 2. Add the star anise and vanilla pod to the cream and bring to the boil. 3. Whisk the egg yolks and sugar together until they are pale in colour. 4. Strain the hot cream through a sieve to remove the star anise and the vanilla pods and whisk the liquid into the eggs and sugar. 5. Stir over a bain-marie until the mixture is thick and leaves a line on the back of a spoon.


6. Put 4 or 5 pieces of rhubarb into 6-8 ramekins, add a little of the reserved juice and the fill the ramekins with the brulée mix. Chill in the fridge for 4-5 hours, until set. Serve with shortbread biscuits. FL


The Wookey Hole Inn Wookey Hole, BA5 1BP 01749 676677


wookeyholeinn.com


32 Frome Life www.mediaclash.co.uk


© Photograph by Steve Mackay


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