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Chivas Creme Brulée


Makes 8 Servings

10 egg yolks
130g sugar
300ml milk
Chivas Regal whisky
700ml creme fraiche
brown sugar

Mix egg yolks in a bowl without beating. Whisk in sugar until it dissolves, then whisk in milk, cream and finally, Chivas Regal. Strain through a china cap sieve. Pour into creme brulée dishes. Place in a bain marie and bake in an oven at 70°C for approximately 25 minutes. The cream should only be slightly set. Cool. Just before serving sprinkle with brown sugar and caramelise under a grill (or blow torch).





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