This delicious combination of crunchy top and creamy filling is made even more mouth-watering with the addition of some scrumptious seasonal spices. Yum!
Ingredients
- 1 vanilla pod
- 2 cardamom pods
- 1tsp ground cinnamon
- Pinch ground nutmeg
- 284ml whipping cream
- 4 large egg yolks
- 170g tube CARNATION Condensed Milk
- Caster sugar, to glaze
- 100ml (3 1/2 fl oz) semi skimmed milk
Prehead the oven to 150°C, 300°F, Gas Mark 2.
Split the vanilla pod open and scrape the seeds into a small pan. Add the remaining spices, cream and milk. Whisk together and slowly bring to the boil.
In a large bowl mix together the egg yolks and CARNATION Condensed Milk.
Remove the cream from the heat and strain onto the egg mixture. Whisk together and divide between 6 x 150ml (1/4 pt) rameskins.
Transfer to a large deep baking tin. Pour boiling water carefully around the dishes to come halfway up the sides.
Cover with foil, carefully transfer to the oven and bake for 40 minutes.
Cool slightly before refrigerating until set.
Glaze the brûlées: cover each dish with caster sugar and grill under a fierce head or use a cook's blow torch to heat the sugar until it caramelises.
Method
Serve with poached oranges in lemon juice, a little sugar and a splash of orange liqueur on Christmas Day.
They're gorgeous looking, great-tasting and they'll turn any room into a festive grotto!
See the other recipes, offers and stories from this issue of Simply Scrumptious.
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