Creme Brulee

If you are feeling brave, this tasty French dessert is the perfect excuse to grab your blowtorch! Otherwise a simple, but as effective grill will do the trick

Ingredients

50g Shamrock Demerara Sugar
35g Shamrock Golden Granulated Sugar
1tsp Shamrock Cornflour
425ml double cream
4 large egg yolks
3.5cm piece Fiddes Payne Vanilla Pods

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Method

Beat Golden Granulated sugar into egg yolks gradually and continue to beat for 2 to 3 minutes or until mixture is pale yellow.
Beat in the cornflour, then gradually stir in the double cream scalded with a vanilla pod.
Pour the mixture into the top part of the double saucepan over hot water and stir slowly, until the custard thickens enough to coat the back of a spoon.
Remove from the heat and stir to cool slightly. Strain and pour into a serving dish. Chill well.
Before serving, stand the custard in a shallow baking dish surrounded with ice to keep it cool.
Sprinkle the demerara sugar over the top and put under a hot grill until the sugar melts and forms a toffee glaze.

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