- 15g caraway seeds
- 350g double cream
- 140g milk
- 6 egg yolks
- 60g caster sugar
- 25g clear honey
- 1 vanilla pod seeds only
Caraway creme brulee
Ingredients
Method
Dry roast the caraway seeds in the oven @180c for 5 mins until fragrant
Heat cream, milk with fennel seeds on a low heat until it reaches boiling point
Remove, cling film and leave to infuse for 1 hour, meanwhile place 6 ramekins in a deep roasting tray, preheat oven @ 140c
Reheat cream mixture, meanwhile beat the egg yolks, 60g sugar and the vanilla seeds in the kitchen aid with whisk attachment, add the honey and slowly pour in the hot cream until well mixed.
Strain the mix through a chinois then pour 4/5 of the way up the ramekins, fill the tray with boiled water halfway up the sides like a bain marie
Bake for 20/25 minutes until lightly set, remove from tray onto new tray and put in the fridge for 3 hours to set properly.
Keeps for 4 days in fridge
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