Photo: Ernest Porzi
Lemon verbena crème brûlée with poached pear and spelt shortbread
15 ingredients
1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1009
Calories
29g
Protein
32g
Fat
152g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Spelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml/9fl oz milk
- 5 sprigs lemon
- 10 free-range egg yolks
- 175g/6oz caster sugar
- 750ml/1¼ pints double cream
- 50g/2oz demerara sugar
- 4 pears
- 1 lemon
- 225g/8oz caster sugar
- 1 vanilla pod
- 225g/8oz unsalted butter
- 225g/8oz spelt flour
- 60g/2½oz caster sugar
- pinch salt
- 1 tsp vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes