Crème Brulee with a Twist

Crème Brulee with a Twist

INGREDIENTS

• 6 egg Yolks
• 6 Tbsp Sugar
• Half a Teaspoon Vanilla Extract
• 2.5 Cups Heavy Cream
• 2 table spoons Brown sugar
• 100g Pistachio Nuts
• 100g Tennis Biscuits
• 1 small box Lemon Jelly
• 1 cup Rooibos Tea

METHOD

1. Preheat Oven to 180 degrees Celsius. 
2. Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. Pour cream into a saucepan and stir over low heat until it almost comes to a boil
4. Whisk cream into egg yolk mixture; beat until combined.
5. Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. Pour mixture into a dish, place mixture into the oven for 30 minutes at 180 degrees Celsius, once complete, remove from the oven , allow to cool off until room temperature, then place in the fridge to set.
7. Crush Tennis Biscuits and pistachio nuts in a packet, place on oven tray , roast in oven for 7 minutes at 180 degrees Celsius. 
8. Combine Boiling water with lemon Jelly , and add Rooibos Tea to the mixture, place in the freezer for 30 minutes to set, then move to the normal fridge
9. Place 8 teaspoons of sugar into a fry pan on low heat, allow the sugar to crystalize, then proceed to make pulled sugar and form a nest on a non-stick soup ladle to form a birds nest.
10. Plate the Dish.