Winter came by today. Smacked me right in the face for not recognizing it, so obviously I had to right my wrong and hugged back with all my might.
I hugged in the form of molten chocolate cake slices with crème anglais.
1 x your top secret brownie recipe (or be lazy like me and buy a box of quality brownie mix)
250 ml fresh cream
1 vanilla pod (a whole one. Or some essence. But really the vanilla pod is perfect.)
80 g sugar
4 large egg yolks
Mix up the brownie batter and prep a cake tin with generous smears of butter. Get that beautiful baby in the oven. – It will probably bake the same amount of time as in your regular brownie tin as it’s a thicker bake and needs to be oozy and volcanic.
For the cream of angels, heat up the cream on medium heat with the scraped seeds and paste from the vanilla pod until bubbles start to form around the edges.
Whisk the yolks and sugar, slowly add the heated cream to the eggs little by little, continuously whisking, to avoid making a bowl of scrambled dessert.
Return the cream and egg blend back to the heat and whisk until the custard finds form and covers the back of a spoon.
Slice the brownies like a bread from the corner café, thick and crusty, and pour over the crème anglais just before you serve this hug with some milky tea.