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Down The Hatch Recipes # 3 – Crème Brûlée

Down The Hatch Recipes # 3 – Crème Brûlée

Continuing on our mug based culinary commission is one for the sweet toothed amongst you, the french classic: creme brûlée. Voodoo Lady! An in-season pomegranate will provide a welcome sharpness that will cut through this rich dessert beautifully. Each mug serves two.

Ingredients:
500ml double cream
1 vanilla pod
100g caster sugar
6 medium egg yolks
3 tbsp soft brown sugar
1 pomegranate

Method:
Preheat the oven to 150°C/ 300°F /gas mark 2. Pour the cream into a saucepan. Slit the vanilla pod open lengthways and scrape out the seeds into the cream with the tip of a sharp knife, then add the pod to the pan too. Scald the cream by bringing to just below boiling point, then taking off the heat. Leave for a few minutes to infuse with the vanilla.
Whisk the caster sugar and egg yolks together in a bowl, then slowly whisk in the hot, vanilla-infused cream. Strain through a fine sieve into a jug.
Pour the custard into six ramekins or your Strong Island enamel mugs. Stand the receptacles in a roasting dish and surround with enough hot water to come halfway up their sides. Bake for about 40 minutes until the custards are just set; they should still wobble a bit if you shake the dish gently. Lift out of the roasting dish and leave to cool, then chill thoroughly for 4 hours or overnight.
Sprinkle a very thin, even layer of soft brown sugar over each custard and put them under a very hot grill until the sugar melts and bubbles (or use a cook’s blowtorch, if you have one). Leave to cool, return the mugs to the fridge until the sugar is hard – just 15 minutes or so should do it – then serve with fresh pomegranate for a little added sharpness.

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