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Clementine Creme Brulee


  • 500ml whipping cream

  • ½ vanillia pod

  • Zest of 2 cementines

  • 125g caster sugar

  • 8 egg yolks

  • Extra caster sugar for dusting


  • 1.

    Place the cream, vanilla and the clementine zest in a pan and bring to a slow simmer to infuse the flavours.

  • 2.

    Mix the sugar and yolks together and pour on the hot cream, put into small ramekin dishes and bake in an oven at 120C for about 20 mins in a bain marie.

  • 3.

    Leave to cool, dust with caster sugar and caramelise under a hot grill or with a blowtorch.

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