Competition Entry

Indochine raspberry brulee

By Paul Brick
Indochine raspberry brulee
5 votes

French/asian fusion, gluten free and lactose free.

Cuisine :

Vietnamese

Ingredients :

5 egg yolks
2 eggs
1 cup TCC premium coconut milk
1tsp vanilla essence
1 cup raspberries
caster sugar for toffee topping

Cooking Steps :

1. Preheat oven to 150c
2. Place 1/4 cup of raspberries in each of 4 ramekins
3. Mix eggs, yolks coconut milk and vanilla
4. pour mixture over top of raspberries in ramekins
5. Place ramekins in a baking dish, pour hot water into dish to cover outside of ramekins up to half way
6. Bake for 40mins, then allow to cool
7. Sprinkle 2 teaspoons of caster sugar on top of each brulee - torch sugar until brown - if you don't have a torch, grill till brown
8. Let topping/toffee cool - so it is crispy, before serving

CNY 2016 WINNERS

Kate Brodhurst

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Melinda Savage

Lisa-Jane Fudge

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Sally-Ann Haw

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