The store is situated on one of the busiest corners at the Shibuya intersection so there are amazing views if you are seated next to the window like we were. I really liked the french market baskets they placed near each table so you could put your shopping bags and handbag in there whilst you had lunch.
Lunch was these colourful salads...they were summer on a plate and the drink was very refreshing it was orange and earl grey tea.
then came dessert...I had been eyeing these creme brulees on other diners tables so was definitely going to order one as they looked so nice...my husband and I shared one.
as you can see we scraped the plate...so delicious!
Custard desserts are one of my favourite and this was made perfectly, about an inch thick with a thin layer of toffee.
Following is a recipe for Creme Brulee if you'd like to make it. It is a perfect dessert if you've got friends coming over as can prepare them earlier, keep them in the fridge and do the toffee part just before you are going to serve them. As a way of keeping costs down you could purchase a jar of Vanilla Bean Paste available from deli's and supermarkets to use instead of vanilla beans. I use a nice one called Taylor & Colledge which I get from The Continental Deli, 586 Glenferrie Road, Hawthorn -
2 Vanilla Pods or 2 tsp Vanilla Bean Paste
300ml Thickened Cream
200ml Full Fat Milk
8 Egg Yolks
Preheat the oven to 140C.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy.
When the cream and milk are just boiling, remove the vanilla pods and add little by little to the egg mixture, whisking continuously. Remove bubbles or froth from the mixture before dividing it into serving dishes (dishes similar to the ones pictured are perfect to use).
Stand these in an appropriately sized roasting tray filled with water half way up the containers and bake in the preheated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve.
Sprinkle with sugar and caramelise under a very hot grill or using a kitchen blowtorch.