Ingredients
- 450ml double cream
- 1 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.
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Submitted 8/9/06.
Source:
Submitted By: Sian Holt
sian@fudgekitchen.co.uk
Cappuccino Creme Brulee