Christmas Clementine & Clotted Cream Brûlée
Zest one of the clementines into a bowl and set aside in the fridge. Peel the clementines, removing any pith from the segments.
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Ingredients
- 2 x clementine’s
- 50g golden sugar
- A pinch of cinnamon
- 1 tablespoon of water
- 200ml double cream
- 100g of Rodda’s Cornish clotted cream
- 100ml whole milk
- 1 vanilla pod or ½ teaspoon of Vanilla bean paste
- 5 egg yolks
- 50g golden caster sugar (plus extra for topping)
- Optional – (1 x cinnamon stick)
- 4 x tablespoons of sugar
- ½ teaspoon of cinnamon
- The zest of a clementine
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