Burns Night is here, and we’ve got the best way to celebrate the occasion: food.
Method for the haggis-spiced crème brûlée:
While the cream is infusing, line 5cm by 5cm metal rings with cling film and place on a damp J Cloth on a flat, heavy based tray. Preheat the oven to 90°C fan. Remove any foam and pass the mixture through a fine sieve. Split between the moulds and bake for 45 minutes until just set. Leave to cool and then refrigerate.
Remove the ring and blow torch the sugar until it turns a dark caramel. If you don’t have a blow torch, finish under a very hot grill.Place all of the ingredients together in a saucepan. Cook over a medium heat for 10 minutes, until the apple is softened and pureed.
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