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| Wild Africa Creme Brulee |
Ingredients:
65ml Wild Africa Cream
330ml cream
5 egg yolks
50g sugar
Instructions:
Heat the cream over moderate heat to just below boiling and remove from heat.
In another bowl whisk together the yolks, sugar and Wild Africa Cream until the sugar has dissolved.
Pour the warm cream over the mixture and quickly stir together so as not to cook the egg.
Gently pour the mixture into six individual moulds and place in a bain-marie of water and bake at 120°C for 25 minutes.
Remove and chill.
Directly before serving lightly and evenly sprinkle brown sugar on top and lightly glaze under the grill or use a flame torch.
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