Are you making these? I’m fascinated by what must go into their construction.
I am not 
They tart really as they don’t have a lid, but they are sensational and they call them a pie so I’m not going to argue with them.
I don’t have a good picture to share, this is the best I can do
Couple of reasons it’s so good:
Firstly it’s a portable creme brulée. You can hold and consume the entire thing in your hand. Genius.
Secondly it’s straight up the best creme brulée filling I’ve had, regardless of being in a case or a ceramic/glass dish.
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Aha, that makes sense - I was thinking doing them as an actual pie would be a fucking nightmare.
this is their Insta https://www.instagram.com/batchedbakehouse/
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More puddings need salt in them.
Salt in steak and kidney pudding: yes.
Salt in desserts: no.
May be something to do with my tastes (for reference, the cracker test never goes sweet) but if you want to balance sweetness or richness in a dessert then I would far rather have some acidity. Salt just makes me think there should be another course on the way.
I think it needs using appropriately - at the right level it should act as a nice flavour enhancer, without making you think “this is really salty”. Also, given this insistence on using all manner of dessert ingredients like fruit in main courses, generally to their detriment, it’s only fair to return the favour.
I can’t help reading this in the context of your tagline.
I really should find out where / why that came about. If I ever knew, I’ve completely forgotten.
This.
Made by an elderly Portuguese lady on the boarder with Spain… more detailed images will have to be from the next batch as x6 just went faster than my shutter speed
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What’s the weather saying?
Plymouth hit 36 at 9.30 this morning
TBH it’s been good 29-33 with a breeze
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Sounds perfect
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Yum
Portuguese café in Thetford (Norfolk) near wife’s office where old men drink wine for breakfast!!
Edit: Don’t know the price but as a coffee is £1.40 I suspect they are good value.
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Checked with the Mrs and they are £1.50 a pop.
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