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Fresh from the garden to the kitchen

Juniper Creme Brulee

On March 31, 2023 By Rebecca Field

Juniper Creme Brulee (created by Mac Burns)

1 tsp vanilla extract

1 1/2 tbs dried juniper

1/2 tsp black pepper

3 bay leaves

1 tsp cardamom pods

1 1/2 tsp dried thyme

8 egg yolks

1/2 cup sugar

pinch of salt

3 1/2 cups of double cream


Prepare 8 ramekins by putting in a large baking dish which you can fill with water.

Put all dry herbs/spices into a grinder or pestle and mortar and crush to a powder.

Put cream in a pan with all flavourings including vanilla extract.

Bring cream up to the boil and simmer for a couple of minutes

Leave cream to infuse for at least 1/2 hour.

Meanwhile put egg yolks and sugar in a bowl suitable for a mixer and whisk until thick and light in colour.

Add warm cream to the yolk mixture and blend.

Pour custard into prepared ramekins.

Put tray in the oven at 130oC.

Pour boiling water into the tray around the ramekins until the water level is approximately half way up the ramekins.

Cook for about 30 minutes but check after 20 mins to see if set.

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