Custard Style Christmas Crème Brûlée
Ingredients
450g of Irish Yogurts Clonakilty Custard Style Live Yogurt
1 tsp orange flower water
Grating of fresh nutmeg
3 large egg yolks
100g Caster sugar
4 Tablespoons of Demerara sugar
Method
- Preheat oven to 150°C
- Pour the Custard style yogurt into a bowl, add the caster sugar, egg yolks, nutmeg and orange flower water, and whisk together until well combined and divide the mixture between 4 ramekins
- Place the ramekins in a deep baking tray, surround with hand hot water to come halfway up the sides of the ramekins. Bake for 30 minutes, cool then refrigerate overnight
- Just before you wish to serve sprinkle with demerara sugar and burn with a blow torch until you have a sticky burnt crust
- Serve with a spiced Christmas biscuit
