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Cegin Home
Veggie and vegan
Meat feast
By Colleen Ramsey
Bara brith crème brulee
By
Dan ap Geraint
Easy
Ingredients
500ml x double cream
150g x caster sugar
1 x vanilla pod
5 x egg yolks
1 x bara brith
50g x caster sugar to dust
Method
Preheat the oven to 120c
Combine the cream, sugar, vanilla and egg yolk in a large bowl. Mix well.
Cut the bara brith into small cubes, then place a little in each ramekin or small bowl.
Pour the cream mixture over the bara brith until the bowls are ¾ full.
Leave to sit for 30 mins to allow the bara brith to soak up some of the liquid.
Place the small bowls into a deep dish, then add water to the bottom of the dish to create a bain marie.
Bake for 30 mins until set.
Once cooked and firm, set aside to cool in the fridge.
To serve, dust with a little caster sugar and caramelise using a blow torch or a hot grill.
Recipe by Dan ap Geraint, originally featured on Prynhawn Da.