Combine two classic after-dinner favourites into one delicious dessert.
- Preheat oven to 150C. Place six 185ml (3/4-cup) capacity ovenproof ramekins or cups in a large roasting pan. Sprinkle the bases of the ramekins with Turkish delight.
- Place cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture simmers (do not boil).
- Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and rosewater in a medium bowl until combined.
- Whisk cream into egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into roasting pan to reach halfway up the sides of the ramekins.
- Bake in preheated oven for 30 minutes or until just set. Remove ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
- Preheat grill on high. Sprinkle brulees with brown sugar. Cook under grill for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set