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Cappuccino Creme Brulee Recipe | |
British Dessert | |
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Ingredients:
450ml double cream1 Vanilla pod, split lengthways 4 egg yolks 1 tablespoon caster sugar 1 Slice Jim Garrahy’s cappuccino fudge, diced
Directions:
Warm the cream in a saucepan with the vanilla pod. Meanwhile beat egg yolks with sugar until creamed. Pour cream over egg mixture into ramekins and place in a roasting dish half filled with water. Put 2-3 cubes of fudge into each ramekin. Bake for 40-50 minutes or until set.When ready to serve top with Demerara sugar and caramelise under a hot grill. | |