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[Photograph: Helen Cathcart]

As Paris Pastry Club author Fanny Zanotti herself remarks, there's not much to say about crème brûlée that hasn't already been said. Its mild, creamy sweetness is a true delight; it's rare to find a person who doesn't like it. In her newly released cookbook, Zanotti keeps the recipe simple, but the preparation remains unique: a single serving of crème brûlée, served in its very own ramekin. Make the crust as thick as you want, and eat it however you like; it's all yours.

Tips: If you don't have superfine sugar, you may have rolled your eyes when you saw that the recipe calls for one tablespoon of it. There's no need to run out and buy any; just blitz regular sugar in a food processor or spice grinder, and it will come out super fine.

Tweaks: Although preparing a dessert for one is simple, the baking and cooling time is still fairly lengthy: 40 minutes of baking, and at least two hours to cool. We can't control time, but we can control how we manage it; before you make dinner, whip this up and pop it in the oven, so it bakes while you cook. Transfer to the fridge as you eat, and it'll be set by the time you're ready to eat dessert.

As always with our Bake the Book feature, we have five (5) copies of Paris Pastry Club to give away.

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