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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 ml 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.
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