Geranium-scented creme brule‚

Yield: 1 servings

Measure Ingredient
500 millilitres Double cream
6 \N Egg yolks
50 grams Caster sugar
1 \N Vanilla pod
\N \N Geranium jelly
\N \N Caster sugar for caramel

Whisk the egg yolks with the sugar and vanilla, and stir in the cream.

Place 2 teaspoons of jelly into individual souffl‚ dishes and top up with the cream mixture.

Cook in a bain-marie at 165C for 30-40 minutes, allow to cool and top with caramel made by heating caster sugar with a little water.

If geranium jelly is not available, try bramble jelly instead.

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Carlton Food Network

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