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    Honey and whiskey crème brulèe

    25 February 2012

    Creme brulee

    Quantity Ingredients Unit Price Unit Cost
    284ml Double cream €1.90 litre €0.54
    284ml Cream €1.78 litre €0.51
    50g Honey €0.01 g €0.05
    5 Class A eggs €0.14 each €0.70
    75g Caster sugar €1.60 kg €0.12
    25ml Vanilla extract €10.00 litre €0.25
    30g Caster sugar €1.60 kg €0.05
    30ml Whiskey €30.00 litre €0.90

    Costings for recipe
    Overall cost of recipe €3.57
    Wastage @ 4% €0.14
    Total food costs €3.71
    Portion yield 6
    Cost per portion €0.61

    Method

    1. Beat the eggs and sugar together.

    2. Heat the cream, honey, whiskey and vanilla, pour onto the egg mix.

    3. Return mixture to pan and cook slowly for 8 minutes.

    4. Pour into ramekins and cook au Bain Marie for 20 minutes at 130°C.

    Any prices supplied are for guidance only and should be changed to reflect those of the individual business.