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French
Herbed Cassoulet with Fresh Thyme
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Fresh Thyme.
French
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Buttery Creme Brulee with Herbs de Provence
Our Creme Brulee leans on unsalted butter and patience: kissed with char and smoke, then finished with Herbs de Provence.
Ingredients
What you'll need
- 1 lb creme brulee
- 3 cloves unsalted butter
- 1 tsp shallot
- 1/2 cup fresh thyme
- 1 tbsp dry white wine
- 2 tsp kosher salt
- 1 medium cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Heat the oven and prepare the pan so it is ready before the batter is.
- Cream or whisk the butter, sugar and eggs until smooth and light.
- Fold in the dry ingredients gently to keep the texture tender.
- Bake until just set, then cool fully before slicing and serving.
Keep cooking
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Classic Creme Brulee with Crusty Bread
A Classic Creme Brulee, the kind of plate you make on a quiet evening, and served with Crusty Bread.