Ins & Outs of Grenada
102 RESTAURANT GUIDE INS& Local chefs share their favourite restaurant recipes chefsecrets Breadnut Crème Brûlée By Chef Jesson Church Chef Jesson Church is the Grenadian head chef at Oliver’s Restaurant, Spice Island Beach Resort. He shares his recipe for Breadnut Crème Brûlée, a local twist on a classic dessert, using breadnut, a seeded variety of breadfruit. Ingredients • 1 cup breadnut (boiled and skin removed) • 2 cups heavy cream • 6 egg yolks • 3 ozs caster sugar • 1 tsp vanilla essence • 1/4 tsp ground cinnamon • 1/4 tsp ground nutmeg Method • Puree breadnut in a food processor. • In a separate bowl, combine egg yolk, sugar, essence, cinnamon and nutmeg. Mix well. • In a saucepan, bring cream to a gentle boil on moderate heat. • Pour hot cream slowly into egg mixture and mix well. • Add breadnut puree to mixture and mix well. • Put mixture through a sieve to remove lumps. • Pour into individual ramekins and bake in a water bath at 225 °C for 30 – 35 mins. • Bake until firm. • Chill and serve. Enjoy the Breadnut Crème Brûlée at Oliver’s Restaurant — part of their Spice Temptation dessert, served with a Nutmeg Spring Roll and Sorrel Sorbet.
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