Geranium-scented creme brule
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | millilitres | Double cream |
| 6 | Egg yolks | |
| 50 | grams | Caster sugar |
| 1 | Vanilla pod | |
| Geranium jelly | ||
| Caster sugar for caramel | ||
Directions
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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