Prawn Cocktail Squeeze Crème Brûlée
The classic prawn cocktail is reimagined in this ridiculously tasty recipe. Rich, creamy and lightly salted, this delicious take on two classics will send taste buds into overdrive.
What you need
- 2 Primula Cheese ‘n’ Prawn tube
- 1 tbsp tomato ketchup
- 1 tsp creamed horseradish
- ½ tsp Tabasco
- 2 egg yolk
- 40g parmesan, grated
How you do it
Preheat the oven to 200°C/ Gas Mark 6.
Squeeze the Primula Cheese into a large bowl. Add the tomato ketchup, Tabasco, creamed horse radish and Tabasco and mix well. Add the egg yolks to the mixture and mix until it’s fully incorporated.
Divide the mixture into four small bowls. Place the bowls in a deep baking tray, then fill the tray with cold water until the water level is half the height of the bowls, taking care not to splash any water in the filled bowls.
Place the tray in the oven and bake for 22-25 minutes or until fully set. Once cooked, remove from the oven, and set aside.
Preheat the grill to high. Place a silicone baking mat onto a baking tray. Get a pastry cutter the same diameter as the bowls used for the crème brûlée. Place the pastry cutter on the silicone mat and make a thin layer of grated parmesan cheese within the ring. Make one per crème brûlée, as this will be the topping for each.
Place a baking tray under the grill and grill until melted and bubbling and have just started to turn golden on the outer edge. Remove from the oven and set aside to cool and become crisp.
Once cool, carefully remove from the silicone baking mat, ensuring that the disk remains whole. Place on top of baked crème brûlée once you’re ready to serve.
Garnish with peppers, tomatoes, king prawns and watercress, and enjoy!
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