The West Australian
The George sous chef Troy Swanson (scroll down to check out his tattoos) shares his dessert recipe.
RECIPE: Mars Bar Brulee
600g milk chocolate buttons
2 x Mars Bars (53g)
1 litre of cream
8 egg yolks
200g caster sugar
Melt chocolate buttons, Mars Bars and cream in a saucepan over low heat until combined.
Combine egg yolks and sugar and mix well.
Remove chocolate mixture from heat and slowly combine with egg mixture.
Place combined mixture into moulds. Set in fridge.
To serve, top with caster sugar and burn for effect.