Crème Brûlée

A silky vanilla baked custard chilled until set, then torched with sugar into a crackling caramel crust.

Ingredients

• 500g beef chuck
• 400g egg noodles
• a handful of minced garlic
• a pinch of cracked black peppercorns
• 3 tbsp unsalted butter
• 200g celery stalks
• a handful of fresh parsley, chopped
• Dijon mustard, for serving
• 1 cup whole milk
• 2 tsp fresh thyme
• 2 ripe tomatoes, chopped
• Gruyère cheese, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the baguette and fresh thyme until evenly combined.

3. 3

   In a separate bowl, blend the Dijon mustard with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 45 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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