Duck Egg Brulee’

  • Duck Egg Brulee’
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  • 6 x duck egg yolks
  • 1 x tonka bean
  • 1.5 x zests of oranges
  • 100g x castor sugar
  • 500ml x thickened cream
  • 5.3g x arrow root


Bring a large saucepan full of water to the boil. Mix your duck egg yolks, sugar, Orange zest and cream together in a heat proof bowl and place over your boiling water. Add in zested Tonka Bean and allow to heat over the water for 20-30 or until thickened and starting to split around the edges. Make sure to stir it well through the 20-30 minutes.

Once at the stage where the mixture is splitting remove from the heat, mix in Arrow Root using an electric mix. Now, using a Blitzer, blitz the mixtures until it has a smooth consistency, cool and separate into your separate serving dishes. Allow to set for 4 hours, once ready to serve sprinkle sugar over top of custard and blow touch the sugar and spread around evenly. Serve with some fresh fruit.

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