A rich Creme Brulee with the essence of a forest, using sage and juniper berries steeped before adding to the rich custard of cream or coconut milk.
Course Dessert
Cuisine Mediterranean
Keyword Sage Juniper Creme Brulee
Prep Time 15 minutesminutes
Cook Time 1 hourhour
steep and chill 2 hourshours30 minutesminutes
Total Time 3 hourshours45 minutesminutes
Servings 4servings
Equipment
4 6-ounce Ramekin baking cups
Butane Torch
Large baking pan for a bath
Ingredients
2cupsFull Creamor full cream coconut milk
1tbspJuniper Berries crushed
1tbspFresh Sage chopped
4Egg Yolksroom temperature
1/2cupSugar reserve 1 tablespoon for caramelizing
1tspMastic, optionalcrushed
Instructions
Preheat oven to 325
Place the crushed juniper berries and sage, in a small pot with the cream and bring to a slow boil. Turn off. Let it cool and steep for about 30 minutes. Strain
Place egg yolks and sugar in a bowl, and whip until light in color. Slowly pour in cooled cream mixture while stirring.
Pour this mixture into ramekin cups. Place the cups in a baking dish and pour enough water into the baking dish to create a bath for the ramekin cups, about half way up the cups.
Bake about an hour or until the center of custard looks fairly firm. It will firm up completely once chilled.
Cool for 30 minutes. Place in the fridge for 2 hours.
When ready to serve, mix the reserved 1 tablespoon of sugar with the crushed mastic and sprinkle across the tops of the custard.
Torch the tops to glaze the sugar, or simply place under the broiler for a short moment, but watch closely so it doesn’t burn.