Crème brûlée with palmyra sugar, vanilla & cinnamon and Red berry salad with mint

Deliciously spiced crème brûlée for the whole family to enjoy. A sweet and creamy pudding made with Palmyra Sugar, Royal Cinnamon and Bourbon Vanilla. Served alongside a red berry salad with Euphrates Mint which brings a wonderful freshness to the dish. This family style pudding is made in a pan and served on the middle of the table so that everyone can enjoy together.

Method 

For the creme brûlée

1. Bring the cream, sugar, Bourbon Vanilla and Royal Cinnamon to a simmer.

2. Split the eggs and reserve the yolks in a mixing bowl.

3. Pour the hot cream mixture onto the egg yolk. Start with a little bit, mix well and then add the rest. Pour this back into the pan and cook on a low fire till it is thickened and you can make a line on your spoon.

4. Pour the mixture through a fine mesh sieve into the serving pan. Place the pan onto the tray with kitchen paper and 1cm of water.

5. Bake for 15-20 minutes at 160°C.

6. Remove the Creme Brûlée from the oven and leave it to cool down.

7. Once cooled down place it in the fridge for a minimum of 2 hours to set.

8. Once set, make sure the top of the brûlée is dry. Sprinkle the Palmyra Sugar on top through a fine mesh sieve and caramelise with a torch or under the grill. Do 3 to 4 layers for a nice thick crunchy caramel layer.

For the berry salad

1. Wash and clean the berries, trim the crowns and cut the strawberries.

2. Add a teaspoon of Palmyra Sugar, white wine, the Euphrates Mint and leave to marinate for 15 minutes before serving.

For the crème brûlée 
450ml double Cream
50g sugar
6 eggs
1 tsp Bourbon Vanilla Powder
1 tsp Royal Cinnamon
50g Palmyra Sugar for the caramel 

For the salad
100g strawberry 
100g raspberries
100g blueberries 
1tsp Palmyra Flower Sugar
1tsp Euphrates Mint 
1 dash of white wine