Head Chef Chad Byrne brings you CRÈME BRULEE

Head Chef Chad Byrne brings you

CRÈME BRULEE

 

500 ml of Cream

5 x Egg Yolks

2 Whole Eggs

½ Vanilla Pod

½ tsp of Vanilla Essence

½ Tablespoon Honey

50g Sugar

1.Boil the cream, vanilla pod, vanilla essence and honey in a saucepan.

2.Mix together the 2 whole eggs, the egg yolks and sugar in a bowl.

3. Reduce the heat down under the pan and fold in the egg, yolk and sugar mixture. 

4. Stir until the mixture is slightly thickened.

5. Take off the heat and strain through a sieve to remove the vanilla pod.  Leave the mixture to cool. 

6. Transfer to 4 ovenproof ramekins.  Bake in the oven at 100c for approx 45min-1 hour until firm to the touch.  Enjoy.

Our sommelier, Andras Toth recommends a white wine,  Araldica Alasia Sec, Piedmont to accompany this dessert.  It is made from Moscato grape and will be delicious with this Brulee.