Recipe - Highland Berry Brulee

290 ml Double Cream
1 Vanilla Pod
1 Egg Yolks
2 tablespoon Caster Sugar
200 g Logan and Faye Berries
75 ml Scotch Whisky

1. Bring the cream and vanilla pod to the boil, then heat the eggs and
sugar until creamy and add to the cream mix and remove the pod.

2. Simmer until the mix coats the back of the spoon.

3. Cook the fruit in the scotch until soft (about 15 minutes on a low
heat). Divide the fruit evenly between for small souffl‚ dishes and pour
over the custard.

4. Preheat the oven to 170ºc / 325ºf / Gas Mark 3 and place the dishes in a
bain marie in the oven for 12 minutes. Remove from the oven and for best
results, refrigerate overnight.

5. Heat the grill to its highest setting. Sprinkle the custards with caster
sugar and place under the grill until it blackens. Leave to cool and serve.

Converted by MC_Buster.

NOTES : Chef:Mark Wogan

Converted by MM_Buster v2.0l.