espresso brulee
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 380.00 | ml | MEADOWLAND Classique 10 x 1L |
| 120.00 | ml | Coffee - espresso, made up |
| 65.00 | g | CARTE D'OR Crème Brûlée 6x1kg |
| 100.00 | g | Sugar |
| 50.00 | g | Pecan nuts |
Preparation
1 Bring 250ml of the meadowland cream and the espresso to the boil.
2 Add the rest of the meadowland to the crème Brulee powder and mix
3 Once the cream and coffee mixture is boiling add the powdered mixture and allow to simmer for 3 minutes
4 Pour into ramekins and refrigerate until set.
5 Pecan nut brittle:
Caramelize the sugar
6 Add the chopped pecans and pour onto a tray or silkpat mat. Crush and put onto set brulee.
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