Crème brulée with coriander and seaweed | A WAVE OF FLAVOURS
Creme brulee with coriander and seaweed, by Chef Jean Soulard, spokesperson for Smarter seafood.
Ingredients
- 5 g (1 tsp) dry dulse
- 180 ml (3/4 cup) milk
- 500 ml (2 cups) cream 35 %
- 15 g (1 tbsp) fresh, chopped coriander
- 45 g (1 1/2 oz) sugar
- 4 egg yolks
- 30 g (2 tbsp) brown sugar
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