If you are a liquorice lover you’ll love this fabulously decadent dessert! Making Crème Brûlée is easier than you think and the addition of our organic Calabrian liquorice powder gives these gorgeous little pots a wonderful subtle flavour.
Ingredients for 10 people
1 litre Double cream
1 Liquorice root
240g Egg yolks
Brown sugar for sprinkling on top
140g Caster sugar
Heat the cream with the liquorice powder until it reaches around 80 degrees (bring to a simmer but do not boil). Remove from the heat and leave for 30 minutes.
Beat the egg yolks and the caster sugar together.
Mix the egg yolk mixture with the liquorice cream and pour into ramekins. Bake in the oven in a bain-marie in a deep roasting tin for about an hour at 100 degrees.
Remove and leave to cool.
Sprinkle with brown sugar and caramelize with a blowtorch. If you don’t have blowtorch, you can also pop them under the grill to caramelize the top but you may need to put them back into the fridge for a little while afterwards to cool down before serving.
Serve on plates decorated with liquorice powder or with small liquorice pieces.
These desserts can be prepared a day before serving and kept in the fridge.