Tomato and parmesan crème brulée recipe

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 585 calories / serving
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167749 olive, sun dried tomato and parmesan creme brulee HERO

Pre-heat the oven to 150°C.

Combine the milk and double cream in a saucepan and bring to the boil over a moderate heat, then remove from the heat. Beat together the eggs and egg yolk with seasoning in a mixing bowl until smooth, then pour over the heated milk and cream mixture, whisking simultaneously as you do.

Pour the mixture into 4 shallow ceramic ramekins that are sitting in a roasting tray lined with a tea towel.

Sprinkle the parmesan on top then dot the surfaces with the olives and sun-dried tomatoes. Fill the roasting tray with boiling water that comes half way up the ramekins.

Bake for 20-25 minutes until the crème brulees are just set. Remove from the oven.

Pre-heat the grill to hot, then flash the crème brulees under the grill for 30 seconds or until lightly glazed. Garnish with the shaved parmesan before serving.

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  • Ingredients

  • 200ml whole milk
  • 300ml double cream
  • 2 eggs
  • 4 egg yolks
  • 30g parmesan, finely grated
  • 50g pitted green olives, sliced
  • 25g sun-dried tomatoes, chopped
  • 20g parmesan, shaved, to garnish
  • salt
  • pepper
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  • Energy 2416kj 585kcal 29%
  • Fat 56.8g 81%
  • Saturates 31.5g 158%
  • Sugars 4.1g 5%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 4.7g Protein 14.1g Fibre 1g

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