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Elderflower Crème Brulée Print E-mail
Monday, 19 May 2008
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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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