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Geranium-scented Creme Brule

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Food networ, Food1 1 Servings

INGREDIENTS

500 Double cream
6 Egg yolks
50 g Caster sugar
1 Vanilla pod
Geranium jelly
Caster sugar for caramel

INSTRUCTIONS

Whisk the egg yolks with the sugar and vanilla, and stir in the cream.
Place 2 teaspoons of jelly into individual souffl dishes and top up
with the cream mixture.  Cook in a bain-marie at 165C for 30-40
minutes, allow to cool and top  with caramel made by heating caster
sugar with a little water.  If geranium jelly is not available, try
bramble jelly instead.  DISCLAIMER© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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