Milk Chocolate and Baileys Crème Brûlée under a Caramel Sugar

Milk Chocolate and Baileys
Crème Brûlée under a
Caramel Sugar Nest
Ingredients
0.5 Litres Double Cream
Good Quality Chocolate Buttons ( Grated Galaxy is a good substitute)
9 x Eggs
2 x Sheets Silver Sheet Gelatine
Caster sugar to taste
Soft Demerara Sugar to Burn
Caster sugar for Caramel Nest.
1 x Shot of Baileys
Method
1)
Separate Eggs and keep the Yolks and place in a large bowl.
2)
Put the Gelatine leaves into a bowl and cover with cold water.
3)
Place the Cream into a saucepan and bring to the boil (be careful not to boil over).
4)
Whilst whisking pour the boiling cream over the Egg Yolks.
5)
Pour back into the pan and on a gentle heat continue stirring.
6)
Do not boil. As the mixture starts to thicken remove from the heat and pour
through a sieve back into the bowl.
7)
Whilst this is still hot add your chocolate, pick out the gelatine out of the cold
water and squeeze out excess and add to mixture. Taste to check sweetness and
add caster sugar if needed.
8)
Tip equally into ramekins and allow to cool in the fridge.
The Sandbank Restaurant,
1470 London Road,
Leigh-on-Sea,
Essex SS9 2UR
Classic and Contemporary Dishes / Fine Dining in Leigh on Sea
email: reservations@sandbankrestaurant.co.uk
twitter: @sandbankdining
9)
10)
11)
12)
13)
Once chilled and just before serving sprinkle an even amount of brown sugar on the
top and burn with a Blow Torch.
Place a heavy bottomed pan on the heat and when hot tip in sugar and stir rigorously
(be careful not to burn)
Once the sugar is completely melted place the bottom of the pan into cold water to cool it
quickly.
Warm slowly this time and when just dissolved get a spoon and tip excess off, then spin
the sugar (in a flicking motion) over the back of a wooden spoon handle.
Slide off the spoon handle and roll over the back of your hand into a spiral nest shape.
Place on top of your Crème Brulee and serve.
Tips and Hints.
It is essential that the cream does not boil, if you are worried then this can be done over a Bain
Marie (in a water bath) This way the mixture cannot boil. There are many gimmick blow torches
on the market but the best I have found is the standard plumbers soldering torch, this gives the
intense heat that is needed to burn the sugar. Also replacement gas is easily come by.
Take EXTREME care with the molten sugar it will burn you very easily. If you do burn yourself
place under running cold water for at least 10 minutes. If you are going to spin over carpet put a
sheet down as it is very hard to remove from Carpet. The basic mix is essentially the same, any
flavours can be added, but extra gelatine may be needed if large volumes of flavourings are
added. (alternatively reduce flavours first).
The Sandbank Restaurant,
1470 London Road,
Leigh-on-Sea,
Essex SS9 2UR
Classic and Contemporary Dishes / Fine Dining in Leigh on Sea
email: reservations@sandbankrestaurant.co.uk
twitter: @sandbankdining