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For the creme brulee:

  • MEADOWLAND Double 1L 750 ml
  • Egg yolk 160 g
  • Caster sugar 160 g
  • Vanilla (pod) 5 g

For the strawberry and mint compote:

  • Strawberries 500 g
  • Mint 10 g
  • Icing sugar 50 g
  1. For the creme brulee:

    • Scrape out a vanilla pod, place the seeds and pod into a pan with the MEADOWLAND Double and heat until just below boiling point.
    • Remove from the heat and set aside.
    • In a large heatproof bowl, whisk together the egg yolks and half the sugar until pale and thick.
    • Place the bowl over a saucepan of simmering water then gradually pour the MEADOWLAND Double onto the eggs, stirring constantly with a spoon or spatula.
    • Continue to cook, stirring all the time, until the mixture thickens enough to coat the back of the spoon. Be careful not to let it boil.
    • Strain the mixture into the prepared ramekins, place in a water bath and bake at 120°C for 30 min. or until the mixture is set.
    • Remove, allow to cool then chill until required.
  2. For the strawberry and mint compote:

    • Place half the strawberries into a blender with the icing sugar and blend until smooth.
    • Pass through a fine chinois and discard the seeds.
    • With the remaining strawberries cut them into large pieces and coat with the coulis.
    • Finely chop the mint leaves and mix through the strawberry mixture.
  3. To finish:

    • Spread the brown sugar over the top of the brulee.
    • Using a blow torch caramelise the sugar so a crisp layer is formed.
    • Garnish with the strawberry and mintcompote.