July 15, 2013

Meadowsweet crème brûlée

This weekend we spent an amazing day teaching a bunch of great people how to build an earth oven in one of the clearings in our woodland.  Once again we had glorious weather, which made the work even more enjoyable! Thanks everyone for coming!

Meadowsweet is thriving at the moment and its honey like scent is perfect with creamy desserts. We made some delicious Meadowsweet crème brûlée on Sunday and we would like to share the recipe with you. Just be careful, it’s a well-scented plant and it’s easy to over flavour your dessert.


Meadowsweet crème brûlée

Ingredients (serve 6)

300ml double cream
300ml single cream
4 egg yolks
75g caster sugar
4 Meadowsweet flowers


Put the Meadowsweet flowers in to a muslin bag and hang it over the side of a saucepan. Add the double and single cream and heat gently for about 5 minutes or until the cream has a nice flavour. Now remove the bag of flowers.

Put the egg yolks and 50g of the caster sugar into a bowl and beat well. Bring the cream nearly to the boil and pour over the egg mix whisking well. Pour into 6 ramekin dishes. Put these in a roasting dish, then pour in enough boiling water to reach half way up their outsides. Bake at 150°C for half an hour until set. Chill for several hours then sprinkle with the remaining sugar and caramelise with a blow torch. Chill.

Happy foraging and bon appétit!

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