Lyd Eats Food – Bridges Espresso

Bridges Espresso Bar

It’s been amazing to see so many foodie businesses open over the past year and watch them thrive against all odds. Bridges Espresso Bar is one of those places; each time you go, you’ll want to go back for more. It’s always busy with a buzzing atmosphere, a host of exciting events and a warm welcome every time.

Based on Riverside Square, Bridges is the perfect spot to stop for breakfast, lunch or dinner. From sunny day times to cosy evenings, you’ll fi nd them serving up delicious coffees, cocktails and food. They make fantastic use of quality, locally sourced products and ingredients from across Bedfordshire.

The menu changes seasonally and there is something for everyone! Start the day with the fl uffi est buttermilk pancakes in town, grab a sandwich at lunch or while away the evening with their jaw droppingly divine sharing platters. There is always a fabulous array of veggie options too. I am a sucker for their delicious range of hot chocolates, but for these last days of summer – I’d recommend Bedford’s classiest chocolate toothpaste and a Willow Tree G&T to wash it down.

You could easily spend the whole day here, in fact I recommend you do!

Find me on Instagram @lydeatsfood for all your local foodie fi nds!

The Composing Cook VELVETY SMOOTH CRÈME BRÛLÉE

INGREDIENTS:

600ml double cream 1 tablespoon vanilla extract 100g caster sugar 6 large eggs

Serves 6

When someone mentions the words Crème Brûlée, many people automatically think, “Oh I love that dessert, but it’s so hard to make”. I can tell you this; it is one of the easiest desserts to make and I guarantee, once you’ve made it; you will be making it over and over again. This is pure Indulgence with a capital ‘I’! Preheat oven to 140°C fan, 150°C gas.

Pour the double cream into a pan and bring to the boil, then turn down the heat and simmer for 5 minutes. Give it a stir now and then.

Meanwhile, in a mixing bowl, add the caster sugar, eggs & vanilla extract and beat with a whisk until combined.

Once the double cream has had its 5 minutes, gradually add the double cream to the egg mixture whisking continually. Now pour this mixture into a measuring jug.

Place 6 ramekins into a large deep roasting tin and pour the mixture from the jug into the ramekins. Using a kitchen towel, dab away any large air bubbles that may have formed in the ramekins.

Pour hot water from a recently boiled kettle into the roasting tin to come halfway up the sides of the ramekins.

Place in the oven and bake for 40-45 minutes or until custards are just set but still have a bit of a wobble in the middle.

Remove ramekins from roasting tin and place on a wire rack to cool.

When ready to serve sprinkle a level teaspoon on top of each Crème Brûlée, then caramelize using a chef’s blow torch, or just place under a hot grill. Set aside to cool for a few minutes to allow the sugar to harden. This stage is optional as some people prefer Crème Brûlée without the hard topping.

Tuck in and enjoy.

You can watch me make this recipe, amongst many others, by visiting my YouTube Channel, The Composing Cook. Just head over to: www.YouTube.com/TheComposingCook and there you will find me. Happy Cooking.