Sweet Indulgence; Marjoram Crème Caramel

Marjoram Crème Caramel, with Marinated Strawberries, Black Pepper, Marjoram and Star Anis

(adapted from top notch Brummie chef, Glynn Purnell)

{image: from three barrels and glynn purnell}

The basic recipe is the same as my Crème Caramel. The difference lies in the marinade. Add a few juicy strawberries, fiery black pepper, marjoram and star anis to a crème caramel. This bring the Crème Caramel taste to another level. They taste like summer – warm, smooth, and refreshing – just what you need on a beautiful summers day.

Ingredients

½ pint of milk

2 eggs

2 ounces of sugar

1/2 teaspoon of vanilla essence

A couple of twigs of marjoram

Couple of table spoons of sugar for the caramel

Marinade

You will need

Strawberries – eight per person

½ pint of sweet red wine

300g of sugar

1/2 teaspoon vanilla essence

4 star anise

Method

1• Add the milk and marjoram to a saucepan and bring to the boil

2• Once at boiling point, take off the heat and cool

3• When cool, pour the milk into a bowl with the eggs and sugar (keep 150g of sugar to one side for the caramel), and whisk together

4• To make the caramel, heat 150g of sugar with a couple of table spoons of water until the sugar dissolves into a liquid

5• Pour the liquid caramel into crème caramel moulds and allow to set

6• Now pour the sugar, milk and egg mixture into the moulds on top of the caramel

7• Pop the moulds in a shallow tray filled half way up with water, then place the tray in the oven at 120°C for 30 minutes or until set

An amazing marinade

8• Add the sweet red wine, sugar, vanilla essence and star anise to a saucepan and bring to the boil until the mixture reduces by a third

9• Remove from the heat and cool slightly for a few minutes

10• In a bowl, pour the liquid over the strawberries and leave to marinate until the strawberries are cold

The finishing touches

11• Once fully set, turn out the crème caramels onto a plate

12• Dress the strawberries around the crème caramel, then sprinkle marjoram leaves over the top

Serve with a glass of Three Barrels XO aged 15 years – the fruity flavours of plum and prune will taste great with the marinated strawberries