Paul O’Neill’s Muscavado Nutmeg Brûlée
Paul describes his style of cooking as modern British with an occasional Asian twist, which inspires the dishes featured on his seasonal menus in Hattusa Restaurant. With a passion for creating new and exciting dishes, Paul uses his style and skill to make Berwick Lodge a much revered fining destination in Bristol.
He said: “My aim is to ensure that Hattusa maintains an excellent reputation in its own right – not just as part of the hotel. The hotel already has two AA rosettes, however I am aiming to get a third this year, and maybe even a Michelin star in the future. With a fantastic and enthusiastic team behind me, who all share my vision and passion for food, I am confident that together we can achieve this.”
Paul says that his Muscavado Nutmeg Brûlée is a real hit with the guests at Berwick Lodge and he is delighted to share the recipe with Chefs’ Forum members.
Ingredients
Ingredients
Serves 6
- 6 egg yolks
- 1 pint cream
- 200g muscovado sugar
- Freshly grated nutmeg to taste
Method
Method
- Combine the sugar and egg yolks
- Bring the cream and nutmeg to the boil
- Pour the cream mixture onto the sugar and egg yolks, whilst whisking
- Transfer into 6 ramekins
- Bake at 120 degrees for 25 – 35 minutes or until it has a nice wobble
- Sprinkle with sugar and put under a hot grill (or blowtorch if you have one) until crunchy on top
