C
Contrarian
Yes, I refer to that most delightful, light yet sinful of desserts - Creme Brulee!!
It takes about 15 minutes to prepare, about an hour and 10min to cook, serves 4 and is out of this world! The thing to remember is that this dish is served cold (like revenge!). I usually have it in the fridge for 4 hours before serving.
This classic Crème brûlée recipe is a great marriage of simple ingredients. The rich custard base flavoured with vanilla bean is irresistible with its crisp burnt sugar crust. A simple yet stunning dessert!
Ingredients
300ml pure cream
200ml milk
2 vanilla beans, split, seeds scraped
100g egg yolks (from 5 eggs)
70g caster sugar
30g demerara sugar
Preheat oven to 130°C.
Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.
Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch. Yum yum!
It takes about 15 minutes to prepare, about an hour and 10min to cook, serves 4 and is out of this world! The thing to remember is that this dish is served cold (like revenge!). I usually have it in the fridge for 4 hours before serving.
This classic Crème brûlée recipe is a great marriage of simple ingredients. The rich custard base flavoured with vanilla bean is irresistible with its crisp burnt sugar crust. A simple yet stunning dessert!
Ingredients
300ml pure cream
200ml milk
2 vanilla beans, split, seeds scraped
100g egg yolks (from 5 eggs)
70g caster sugar
30g demerara sugar
Preheat oven to 130°C.
Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.
Quickly whisk together the yolks and caster sugar in a large bowl until just combined. Pour the hot cream mixture over the top and whisk again until combined. Strain the mixture through a fine sieve then pour into 4 x 180ml ramekins.
Cover with foil and bake the brûlées in a bain marie for 60 minutes or until set but with a slight wobble. Remove and rest for 20 minutes at room temperature before refrigerating for 4 hours or until cold.
To serve, sprinkle each brûlée with demerara sugar and caramelise using a blowtorch. Yum yum!