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Panorama
Coffee Crème Brulee
Coffee Creme Brulee
The Coffee Creme Brulee
From the ingredients that Panorama provided, Antony Worrall Thompson made a meal consisting of Spiced Vietnamese Catfish on a warm bean salad and sweet carrot glaze. He also made a Bruschetta of Ghanaian tomatoes and finished it off with a coffee Crème Brulee, using Guatemalan coffee and Kenyan sugar.


COFFEE CREME BRULEE

3 tablespoons of fresh coffee
600ml (1 pint) of double cream
7 free range egg yolks
3 tablespoons of sugar
1 vanilla pod, split in half with the seeds scraped out
Sugar for topping

  • Grind the coffee then place it, together with the cream, vanilla pod and seeds into a pan and heat up to scalding point - making sure it does not boil. Allow to marinade for 15 minutes then strain into a bowl and remove the vanilla pod.
  • Combine the egg yolks and caster sugar in a large bowl and stir in the warmed cream
  • place the mixture in the top of a double saucepan, or in a bowl over a pan of simmering water on a gentle heat. Stir continuously until the custard coats the back of the spoon. Allow to cool, pour the custard into ramekins.
  • Sprinkle sugar on the tops of the ramekin and with a hot grill or blowtorch, caramelise the topping.
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