Tim Lovejoy served up delicious Creme Brulee With Boozy Rum Biscuits on Sunday Brunch.
The ingredients for the creme brulee: 500ml double cream, 1 vanilla pod, 100g caster sugar (plus extra for the topping) and 6 free-range egg yolks.
Optional: splash of rum.
For the boozy biscuits: 150g butter – (can be vegan), 75g caster sugar, 175g plain flour, Pinch of salt, 25g fine semolina and Splash of rum.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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