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Ken Garvey is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Ken Garvey will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

June 2007

Crème Brulee Recipe

Crème Brulee
Serves 8

 

Ingredients

12 Egg yolks
800ml Cream
30g Sugar
½ Vanilla pod

 

Method

Bring the cream and vanilla pod to the boil in a pot. Beat the sugar and the egg yolks until pale and fluffy. Add the egg mix to the cream, return to the heat and cook gently until the mix coats the back of a spoon. Divide evenly between 8 serving dishes. Allow to set in the fridge for at least 6 hours, when cool sprinkle evenly with a little caster sugar and burn either under the grill or with a gas gun.

Garnish with some whipped cream, mint and your favourite fruit or berries.

Enjoy!
 
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