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Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Brûlée Doughnut
PREP TIME: 5 mins
COOKING TIME: 10 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy350kcal
Fat21g
Saturates12g
Sugar12g
Salt0.53g
Ingredients...
1 brioche doughnut - click here for the full recipe
150ml full fat milk
150ml double cream
102g Essential Cuisine Crème Anglaise
100ml whipping cream, whipped to soft peaks
100g caster sugar
Method...
- Place the milk, double cream and Essential Cuisine Crème Anglaise in a medium pan over a medium heat. Bring to the boil slowly, whisking continuously.
- When the anglaise has thickened and the starches have cooked out, place in a bowl and cover. Place in the fridge until it has completely cooled.
- Remove the anglaise from the fridge, fold in the whipped cream and place in a piping bag.
- Take the cooked doughnuts and make a small pocket in the side, pipe in the custard, roll in a caster and icing sugar mix.
- Place the sugar in a small frying pan with a splash of water. Put over a low heat to melt the sugar and turn it into a light caramel. Dip each doughnut into the caramel to make a brulee top.
