Créme Brûlée with Horseradish

For the créme brûlée with horseradish, mix the ingredients without the egg yolks and heat to 70°C, then stir in the egg yolks, horseradish and wasabi paste quickly.Leave to rest for 1 hour, strain, fill into ramekins or dessert bowls and cover with cling film.

Bake in a convection oven at 100°C for about 60-70 minutes, then chill for 3 hours. Sprinkle the créme brûlée with horseradish with cane sugar and flame with a blowtorch.

Serve immediately with the Grand Marnier marinated berries, otherwise the crunchy sugar would soften again.

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