Head Chef Matt Muncey

Loaded Grill

37 Castle Street

Cirencester

GL7 1QD

Tel: 01285 654045

Pear and Almond Brulee

Ingredients:

12 yolks (medium eggs) 500ml of double cream 500ml milk 100g of caster sugar 2 conference pears 3-4 tspn of almond essence

Method:

Dice the pears and sauté them with 3-4 tablespoons of the sugar. Only cook until the pears are slightly soft, you do not want to caramelise them.

Place the yolks in a large bowl and whisk, adding the cream, milk, sugar and almond essence as you go. Whisk thoroughly.

Place the pears at the base of ramekins. Make sure it is just the pears and not any of the sugar syrup. Add the brulee mix on top with a ladle.

Place the brulee into a tray and then pour in warm water so it comes half way up the ramekins.

Cook for 40 mins to cook right through but it leaves a wobble.

One cooked, set aside to cool and the refrigerate.

When you are ready to serve place sugar on the top of the brulees and, using a small blow torch melt the sugar until it goes brown and caramelised.