Turkish Delight Creme Brulee

Combine two classic after-dinner favourites into one delicious dessert.

Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients (serves 6)

• 100g Turkish delight, coarsely chopped
• 625ml (2 1/2 cups) thin cream
• 7 egg yolks
• 100g (1/2 cup) caster sugar
• 2 tsp rosewater
• 2 tbs brown sugar

Method

• Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins or cups in a large roasting pan. Sprinkle the bases of the ramekins with Turkish delight.
• Place cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture simmers (do not boil).
• Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and rosewater in a medium bowl until combined.
• Whisk cream into egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into roasting pan to reach halfway up the sides of the ramekins.
• Bake in preheated oven for 30 minutes or until just set. Remove ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
• Preheat grill on high. Sprinkle brulees with brown sugar. Cook under grill for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.

Notes & tips
Turkish delight is available from delicatessens and Middle Eastern food stores. Rosewater is available from specialty spice outlets. If it's unavailable substitute 1 tsp rosewater essence.

Source
Good Taste - October 2005, Page 154
Recipe by Sarah Hobbs