- 200g brioche, torn into pieces
- 1 onion, peeled and halved
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 10 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 600ml whole milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 bay leaves
- ½ tsp black peppercorns
- 2 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 large garlic cloves, lightly bashed
- 30g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp extra-thick double cream
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside.
Stud the onion with the cloves and put in a saucepan with the milk, bay, peppercorns, thyme and garlic. Bring to the boil, then quickly remove from the heat and set aside for 30 mins-1 hr to infuse. Strain and return the liquid to the pan.
Add the breadcrumbs and butter to the milk and simmer for 5 mins, stirring continuously until thickened and creamy. Stir through the cream and finely grate in a generous amount of nutmeg, then season. Make up to three days in advance and keep chilled in a covered bowl. Reheat on the hob or for 3 mins, or covered in the microwave.