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    Clementine brûlée

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    Clementine brûlée

    • Preparation time: 5 mins, plus chilling
    • Cooking time: 25 minutes
    • Total time: 30 minutes, plus chilling time

    Serves: 2


    2 clementines, peeled and roughly chopped
    2 tsp Cointreau
    3 egg yolks
    50g golden caster sugar
    170ml pot essential Waitrose Double Cream
    50ml whole milk
    1 vanilla pod, split in half lengthways


    1. Place the clementines in the base of 2 x 200ml ramekins, sprinkle with the Cointreau and leave to infuse. Meanwhile, 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 it to the eggs, stirring steadily. Place the bowl over a pan of simmering water for 15-20 minutes, stirring, until thick and creamy. Remove the vanilla pod.

    2. Pour the custard over the clementines, allow to cool, then chill for at least 2 hours, or overnight, until set.

    3. Just before serving, preheat the grill to very hot. For the heart-shaped topping, fold a square of paper in half, cut out half a heart along the folded edge and unfold. Sprinkle remaining sugar over then remove the paper before placing under the grill until the sugar has formed a crisp shell. Serve immediately.

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