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    Clementine Brûlèe

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    Clementine Brûlèe

    This zesty clementine brûlée takes a while to make, but is well worth the effort. Make in a heart-shaped dish, or use foil to make a heart shape on the top, as in Step 4.

    • Preparation time: 15 minutes, plus 2 hours chilling
    • Cooking time: 25 minutes
    • Total time: 2 hours 40 minutes 60 minutes 60 minutes 40 minutes

    Serves: 2


    • 2 clementines, peeled and roughly chopped
    • 2 tsp Cointreau
    • 3 medium egg yolks
    • 50g golden caster sugar
    • 142ml pot double cream
    • 50ml whole milk
    • 1 vanilla pod, split in half lengthways


    1. Place the clementines in a 17cm-diameter flameproof shallow dish, sprinkle with the Cointreau and leave to infuse.
    2. In a large bowl, beat the yolks and half the sugar until pale. Heat the cream in a small pan with the milk and vanilla. When it just comes to the boil, add to the egg, stirring steadily. Discard the vanilla. Place the bowl over a pan of simmering water for 15-20 minutes, stirring, until thick and creamy.
    3. Pour the custard over the clementines, allow to cool then refrigerate for at least 2 hours, or overnight, until set.
    4. Just before serving, preheat the grill to very hot. Cut a heart shape from foil and lightly grease both sides with butter. Place in the middle of the custard, then scatter the remaining sugar over. Place under the grill until the sugar has formed a crisp shell. Remove the foil and serve.

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