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Downtime
Food & Wine-National News
Elderflower Crème Brulée
| Elderflower Crème Brulée |
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| Monday, 19 May 2008 | |
![]() Ingredients for 6: • 3 elderflower blooms, debugged • 1 litre double cream • 8 egg yolks* • 200g sugar, plus more for the topping What to do: • Pour 200ml boiling water over the elderflowers, and leave them to infuse for an hour. Then strain through a fine sieve or tea strainer. • Bring the cream to the boil. • Mix the egg and sugar together until they are smooth, then stir in the hot cream, in stages, before adding the elderflower infusion. • Pour the mixture into ramekins, and bake for 11/4 hours at 100ºC. • Sprinkle with sugar, and caramelise either under a hot grill or using a blowtorch. • Serve chilled with some red fruit – cherries, raspberries or fragrant wild strawberries are perfect. * option: use the egg-whites for accompanying meringues |
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