The use of minced meat (mixture of raisins
and peels) at the bottom of creamy creme brulee add just that touch of
festivity to the dessert.
For 4 standard ramekins:
1. Boil 250ml cream with 30gm sugar (less
than normal because of the use of minced meat).
2. Whisk 4 yolks with 30gm sugar, mix in
slightly cooled cream (around 60˚C).
3. Fill the bottom of ramekin with a thin
layer of minced meat, add a teaspoon of Grand Marnier. Carefully pour the cream
egg mixture on top.
4. Place ramekins in water bath half filled
with just boiled water. Bake at 140˚C until only the very middle of ramekin
wobbles when shaken, around 40 minutes.
5. When cooled down, sprinkle evenly icing
sugar on the surface, use blow torch to brown the surface.
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