Friday, 30 September 2016

Friday Recipe: Fruity Creme Brûlée

Nothing gets me as excited in the kitchen as a Creme Brûlée - simply because I can't wait to use the blowtorch to watch all that sugar caramelise on the top. Tapping into that topping and watching it crack is the highlight of the meal.

My celebrity chef husband puts a delicious spin on this family favourite by adding fruits and berries. Not only does it look amazing but it tastes great too - fresh and tangy. It's an easy way to get some of your five a day. Enjoy!

Prep time 25 mins
Cooking time 45 mins, plus cooling time
Serves 6

500ml double cream
1 vanilla pod, split lengthways, seeds extracted and pod chopped
6 egg yolks
100g caster sugar, plus extra for topping
Chopped fruit or berries, to garnish

Preheat the oven to 150°C.

Pour the cream into a pan with the vanilla pod and seeds. Bring to the boil, then reduce heat and simmer for 5 minutes.

Meanwhile beat the yolks and sugar together in a heatproof bowl until pale and thick.

Bring the cream back to the boil and pour it into the egg mixture in a thin stream, whisking continuously until it has a custard-like consistency.

Strain into a jug using a fine sieve then pour into six ramekins until they are 2/3 full.

Prepare a bain marie by filling a large roasting tin halfway with hot water. Put the ramekins into the tin and carefully place in the centre of the oven to bake for 40 to 45 minutes, or until just set.

Allow to cool to room temperature then refrigerate.

Just before serving, sprinkle caster sugar on the top of each ramekin and caramelise it with a chef’s blowtorch or place under a hot grill for a couple of minutes until a golden topping has formed. Garnish with berries.

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