Lemon Thyme Crème Brûlée with Pistachio Biscotti
This crème brûlée recipe combines the fragrance of lemon thyme with the richness of a traditional crème brûlée to create a very sophisticated and unusual dessert.
Ingredients for 6
- 500ml double cream
- 2 tsp lemon thyme leaves
- Grated zest of 1 lemon
- 6 egg yolks
- 60g caster sugar (for mix)
- 40g caster sugar (for topping)
- Lemon thyme sprigs to decorate
In a heavy-based saucepan, scald the cream with the thyme leaves then leave to infuse for one hour. Beat the egg yolks and sugar together in a bowl. Reheat the cream, sieve out the thyme and add it to the egg mix along with the lemon zest. Set the bowl over a pan of boiling water and stir occasionally whilst it slowly thickens, allow 15-20 minutes. When thick, pour the mixture into serving dishes and leave to set in the fridge overnight. Sprinkle the tops of the brûlée with the second quantity of sugar and place under a hot grill to melt, bubble and brown.