Serves 4
Calories: 525kcal
Carbs: 18g
Fat: 47g
Protein: 7g
A traditional creme brûlée with a crunchy almond twist.
INGREDIENTS
Creme brûlée
3 medium free range egg yolks
1 & 1/2 cups extra thick double cream
1/4 Tsp vanilla bean paste
3 Tbsp Sugar
Crunchy almond topping
100g toasted flaked almonds, roughly chopped
1 Tbsp sugar
1 & 1/2 Tbsp honey
pinch of salt
INSTRUCTIONS
Preheat your oven to gas mark 3 (170 degrees Celsius).
Prepare 4 oven proof ramekins in a baking tray.
Add water to the baking tray to just before the height of the ramekin. (you will be baking the custard in a bain-marie.
Place a small saucepan over a medium low heat. Add the vanilla bean paste & thick cream. Heat until just before a rolling boil. Remove from heat and set aside.
In a medium sized bowl, mix together the egg yolks and sugar, blend until pale & frothy.
Whilst blending, slowly start to add the warmed cream mixture. (Be careful- if the cream is too hot- the eggs will cook & curdle!) We want a smooth silky texture.
Once fully blended, divide the mixture into the 4 ramekins.
Place in oven for around 45 minutes.
Remove from the oven & allow to cool completely before placing in the fridge.
Allow to cool for at least 4 hours.
To prepare the crunchy almond topping, add the sugar and honey to a small saucepan, over a medium- low heat.
Stir until the sugar dissolves.
Add the flaked almonds, a pinch of salt and mix well.
Lay flat on a piece of parchment paper to harden.
ASSEMBLY
When you're ready to serve, simply layer a section of the crunchy, honey glazed almonds over the creme brûlée... and Enjoy!
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