Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Sticky toffee crème brûlée – by Jason Main

11 September 2006
Sticky toffee crème brûlée – by Jason Main

!
Sticky toffee crème brûlée
INGREDIENTS (serves four) 300ml double cream 1 vanilla pod 4 egg yolks 25g caster sugar 100g sticky toffee pudding, crumbled 60g Demerara sugar ### METHOD In a pan, bring the cream to the boil with the split and seeded vanilla pod. Meanwhile, lightly whisk the egg yolks and sugar. Pour the boiled cream onto the egg mix and stir thoroughly. Sprinkle the sticky toffee pudding crumbs into the mix at this stage, to let the sponge soak up the custard. Pour the mix into four ramekins and place into bain-marie. Cook for 20-30 minutes at 150ºC or gas mark 5, until set. Cool and refrigerate. Sprinkle with Demerara sugar and grill or blowtorch until golden brown. Jason Main Photo © Rob Whitrow
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking