Port Wine Recipe: Creme BruléeEnjoy with Sandeman Porto Tawny 20 Years Old Ingredients
- 120 g of egg yolks
- 150 g of sugar
- 25 cl of milk
- 75 cl of fresh cream
- Liquid vanilla essence (to taste)
- Beat the egg yolks with the sugar. Add milk and cream and a few drops of vanilla essence.
- Place the mixture into individual terrines and bake at 160ºC, in a pan of water, for approximately 25-30 minutes.
- Remove from the oven, cool then refrigerate. Before serving sprinkle with sugar and burn the sugar off with a kitchen blow torch.
Filet mignon with a coffee and Porto wine sauce
Brie and black olives pastry
Grilled prawns with chili butter, lime and fresh coriander
Portuguese French toast (rabanadas)