When Fragrance Meets Flavour
When fragrance meets flavour, magic happens.
Serves: 4
Ingredients:
Custard
- 400ml cream
- 100ml full cream milk
- 1 cinnamon stick
- 1 vanilla pod, split and seeds scraped
- 20g honey
- 5 egg yolks
- 40g caster sugar
Brûlée
- 4–6t caster sugar
To Serve
- 4 cinnamon quills or cinnamon sticks for smoking and garnish
How To Make BOSS Bottled Absolu Crème Brûlée
- Preheat the oven to 140°C.
- Place the cream, milk, cinnamon stick, vanilla pod and seeds into a saucepan and bring just to a simmer. Remove from the heat and allow to infuse for 15 minutes.
- Whisk together the egg yolks, caster sugar and honey until smooth.
- Remove the cinnamon stick and vanilla pod from the cream mixture and slowly whisk the warm cream into the yolks.
- Strain the custard through a fine sieve and divide between four coffee or espresso cups.
- Place the cups into a deep roasting tray and pour in enough hot water to come halfway up the sides of the cups.
- Bake for 25–35 minutes, or until the custards have a gentle wobble in the centre. Remove from the water bath and chill until completely set.
- To serve, sprinkle the tops evenly with caster sugar and caramelise with a blowtorch until deeply golden and glassy.
- Serve on saucers with a smoking cinnamon quill alongside.
Chefs Tip: The beauty of this dessert lies in its restraint – warm honey, delicate spice, a glass-like brûléed crust and aromatic cinnamon smoke, echoing the refined intensity of BOSS Bottled Absolu.