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Recipes

Catalan Crème Brulée

Crème Brulée with a Mediterranean twist

Serves: 6

Recipe courtesy of Mickael Weiss

Catalan Crème Brulée recipe
Print recipe »

Ingredients

  • 825ml double cream
  • 8 eggs
  • 125g caster sugar
  • 1 star anise
  • 1 cinnamon stick
  • 1 orange zest
  • 1⁄2 vanilla pod (or essence to taste)
  • 1 lime, zest

Method

  1. Bring the cream to the boil with the zest, vanilla, cinnamon and star anise. Leave to cool overnight.
  2. The next day bring cream to a simmer and pass through a sieve, mix the sugar and eggs.
  3. Incorporate the boiled cream in the egg and sugar mixture.
  4. Place in shallow portion dishes and bake for 50 minutes at 125°C/260°F/Gas Mark 1/2.
  5. Leave to cool. Remove from fridge an hour before serving. Caramelise the top with light brown sugar and serve.
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