liquorice crème brûlée

How To Make liquorice crème brûlée

• 1

  Heat the cream with the liquorice powder until it reaches around 80 degrees (bring to a simmer but do not boil). Remove from the heat and leave for 30 minutes.
• 2

  Beat the egg yolks and the caster sugar together.
• 3

  Mix the egg yolk mixture with the liquorice cream and pour into ramekins. Bake in the oven in a bain-marie in a deep roasting tin for about an hour at 100 degrees.
• 4

  Remove and leave to cool.
• 5

  Sprinkle with brown sugar and caramelize with a blowtorch. If you don't have blowtorch, you can also pop them under the grill to caramelize the top but you may need to put them back into the fridge for a little while afterwards to cool down before serving.
• 6

  Serve on plates decorated with liquorice powder or with small liquorice pieces.
• 7

  Buon Appetito! see this recipe on VORREI http://blog.vorrei.co.uk/liquorice-creme-brulee
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