Christmas Creme Brulee
Ingredients (8 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | g | ROBERTSONS Mixed Spice 6 x 800g |
| 60.00 | g | glazed red + green cherries |
| 80.00 | g | Hazelnuts |
| 100.00 | ml | Brandy |
| 125.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 1.20 | l | MEADOWLAND Classique 10 x 1L |
| 1.00 | pc | Oranges |
Preparation
1. Place the cake mix, brandy, mixed spice, cherries, hazelnuts in a pot and allow the brandy to adsorb into the mix for 2 minutes on low heat.
2. Add 600ml of Meadowland Classique and orange zest of one orange to the cake mix and bring to the boil.
3. Mix together the creme brulee powder and remaining cream.
4. Add the mix to the cake and allow too simmer for 2-5 minutes until the mixture thickens slightly.
5. When portioning the mixture into the white coffee mugs use a laddle to divide the mixture evenly into 9 ramekins/ white coffee mugs .
6. Allow too set in the refrigerator for 1-2 hours.
7. Blow torch the top of each creme brulee with a mixture of cinnamon and brown sugar.
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