Ras el Hanout Creme Brulee

 

 

A classic French dessert with a Moroccan twist — this crème brûlée infuses the rich, silky vanilla custard with a hint of Ras El Hanout, adding warmth and intrigue to every spoonful. Crack through the perfectly caramelised sugar crust to reveal the fragrant, creamy custard beneath. An elegant and indulgent dessert that is sure to impress.

 

 

 

 

Serves: 5

Prep time: 15 mins

Cook time: 40 mins

Ingredients:

1 large egg

4 egg yolks

175g sugar

700ml double cream

1 tsp vanilla extract

1 tsp Amboora Ras El Hanout Spice Blend

 

Method

1. Preheat the oven to 180C / 160C fan.
2. In a mixing bowl add the egg, egg yolks and 100g of the sugar and combine with an electric mixer.
3. In a saucepan, heat the cream until piping hot. Add to the eggs along with the vanilla and the ras el hanout and combining using the mixer on a low speed.
4. Pour into ramekins, place in a baking tray and fill with water until halfway up the ramekins. Bake for 40 mins until the custard is set.
5. Remove from the oven, allow to cool and then refrigerate until cool.
6. Once set, sprinkle around 15g sugar each onto each ramekin and using a kitchen blow torch, heat until the sugar is caramelised. Bsaha!