Clementine London Cup crème brûlée

The RecipesDessert

The Glasshouse, Edinburgh

8 clementines
500ml double cream
120g caster sugar
5 egg yolks
25ml Sipsmith London Cup liqueur

Candied peel
60g caster sugar

5tsp caster sugar

Serves 5

Reserving the peel, squeeze the clementines and reduce the juice by a third. Blend all the ingredients together and divide into ramekins. Bake in a bain marie at 165˚C for 40 minutes in the lower part of the oven. Leave to cool.

Thinly slice and boil the clementine peels for 40 minutes. Drain, spread well over a flat tray to avoid sticking together, and sprinkle with the sugar, mixing well. Serve on the side as decoration.

Before serving top each ramekin with a teaspoon of caster sugar and caramelise with a blowtorch or under a grill.