Christmas Pudding Crème Brûlée

Dingle Skellig Hotel in County Kerry have very kindly shared this delicious Christmas Dessert with us. They are known for their incredible food so we have no doubt that Head Chef John Ryan, and Maria the Pastry Chef have created something fabulous for us here!

Ingredients:

500ml Milk
500ml Cream
4 Whole Eggs
6 Egg Yolks
185g sugar
1 Vanilla pod split
300g Christmas Pudding, cut into cubes.

Serving: Makes 10

Method:

• Combine the milk, cream and split vanilla pod in a small pot and gently bring to the boil.

• Combine eggs, yolks and sugar in a bowl and add the warm dairy mix, gently whisking as you go.

• Strain the mix through a fine sieve.

• Place the chopped pudding into 10 ramekins and add your dairy mix.

• Place in a baking tray with water.

• Bake at 115 degrees for 40 minutes until set.

To Serve:
Sprinkle a coating of Demera sugar over each one and place under a hot grill until glazed.

You can also try out the first recipe they shared with us Annascaul Festive Sausage & Cranberry Roll 

To discover more about Kerry’s Favourite Family Friendly Hotel, check out Dingle Skellig Hotel HERE