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.