I have known and worked with Neil for many years, initially as a colleague, and then as an employer of his consultancy skills. For HBOS, over the past few years, his involvement as a freelance consultant in the development of question banks and materials has been invaluable. Neil contributes enormously to any team with whom he is involved. He is a highly professional, enthusiastic and passionate individual who is committed and driven to create results for the customer. He is people focused and customer orientated ensuring the on-time, bespoke delivery requirements that are needed in the FS Industry, either personally, or buy the management of a wide network of associates. You can trust Neil to deliver the cost effective first class results which you require.
Brian Corrigan, Training Consultant, Halifax
Créme Brûlée
Ingredients
300g / 11oz fresh rhubarb
3 tablespoons caster sugar
2 vanilla pods
300ml / 11fl oz double cream
200ml / 7fl oz full fat milk
8 egg yolks
80g / 2 ¾ oz sugar
Method
Preheat the oven to 140°C/275°F/Gas 1.
Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water.
Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds.
Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously.
Remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.
Note:
Serves 6
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