No-churn ice cream
Condensed milk is a magic ingredient when making no-churn ice cream - the end result will be creamy, smooth and not at all icy
Brown butter & sea salt madeleines
makes 24
Easy
Prep:
Cook:
The brown butter gives a rich, nutty flavour to these delicate French madeleines, and a pinch of sea salt cuts through the sweetness of the sponge
Skip to ingredients
- 100g brown butter(see tip), melted but cool, plus extra for the mould
- 2 large eggs
- 100g golden caster sugar
- 1 tbsp honey
- 100g self-raising flour
- pinch of sea salt
- icing sugarto serve
- small pot of crème fraîcheto serve
Nutrition: per madeleine
- kcal73
- fat4g
- saturates2g
- carbs8g
- sugars5g
- fibre0g
- protein1g
- salt0.1g
Method
step 1
Heat oven to 210C/190C fan/ gas 61/2 and butter a 12-hole madeleine tin. Beat the eggs, sugar and honey together, then add the flour and salt, and finally mix in the butter.
step 2
Spoon the mixture into the madeleine holes and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar and serve with a spoonful of cold crème fraîche.
