15th Mar 2012 - 08:18
Ingredients
Serves 6 to 8 100g egg yolk 65g sugar 500ml double cream 1 vanilla bean Sugar to caramelise
Preparation method
Boil cream and pour over whisked egg yolk and sugar. Pour into crème brulee dishes, place in bain marie tray in oven at 110 °C for 1½ hours. Leave to cool in refrigerator, pour caster sugar on top and caramelise under grill or use a blowtorch. Griottines are available in catering formats from Keylink Ltd. www.keylink.org Recipe courtesy of Keylink Ltd
Recipe courtesy of