|1 kilograms||Fresh cream|
|100 grams||Brown sugar|
|80 grams||Apple tea|
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Cook honey till caramel stage, pour in mould. Mix eggyolk and sugar together. Bring the cream and apple tea to a boil. Pour in the yolk mixture and strain. Pour mixture into mould and bake in bain marie (as like creme caramel). For brown sugar, unmould the pudding, sprinkle brown sugar and burn under a griller to caramelise. Source: Given to share with the express permission of Chef de Cuisine
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