World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Marc Francois Bonard |
Le Cordon Bleu, Tokyo, Japan |
Chivas Crème Brulée |
![]() |
Serves 8 | |
Ingredients | ||
10 130g 300ml |
egg
yolks sugar milk Chivas Regal whisky |
|
700ml | crème fraîche | |
brown sugar | ||
Method
Mix egg yolks in a bowl without beating. Whisk in sugar until it dissolves, then whisk in milk, cream and finally, Chivas Regal. Strain through a china cap sieve. Pour into crème brulée dishes. Place in a bain marie and bake in an oven at 70°C for approximately 25 minutes. The cream should only be slightly set. Cool. Just before serving sprinkle with brown sugar and caramelise under a grill (or blow torch). |