ROSEMARY AND PEPPERMINT CRÈME BRÛLÉE
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Ng Wai Kit.
Sabri Norizan
Located in the heart of Kuala Lumpur’s Golden Triangle Dorsett Regency is a stone’s throw away from Malaysia’s finest shopping malls, eateries, tourist and entertainment spots. Don’t forget to indulge in some afternoon tea at the Checkers Café. Represented by Sabri Norizan & Ng Wai Kit.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Brûlée- 1000ml cream
- 180g sugar
- 12 egg yolks
- 200ml water
- 20g Dilmah Rosemary with Peppermint
Methods and Directions
- Brew the rosemary and peppermint infusion in boiled water. Set aside.
- Cook the cream with the sugar.
- Strain the infusion and mix with the cream.
- Add egg yolk into the cream mixture.
- Pour into the mould. Bake at 170°C for 20-25 minutes.
- Chill in chiller after it cools down at room temperature.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/05/2024
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