27/02/08 - Sultana crème brûleé
Published Date:
04 March 2008
You can't go wrong with Jean-Christophe Novelli's crème brûleé – everyone loves it. Cracking the caramel surface to reveal the creamy dessert within is one of life's great pleasures!
Serves 6
INGREDIENTS:
* 75g sultanas
* 25ml brandy
* 100g granulated sugar
* 30ml cold water
* 2 medium egg yolks
* 5 medium whole eggs
* 190g soft brown or caster sugar
* 1/2 litre milk
* 30ml double cream
METHOD:
* Marinate the sultanas in the brandy over night in a cup or bowl.
* Whisk the egg yolks, whole eggs and caster sugar together. Pour the milk into a pan and bring to the boil. Allow to cool slightly, then whisk into the egg mixture.
* Sprinkle the sultanas onto the bottom of a suitable serving dish. Pour the mixture over the sultanas and place the dish into a bain marie in the oven at 130°C/Gas 1 for 35 to 40 minutes or until just set.
* Once cooked, cool down in the bain marie for 10 minutes before chilling two to three hours, preferably overnight.
* Make a caramel using the remaining sugar and a little water in a pan, when it bubbles, add a dash of cream and pour over the cold custard. Serve immediately.
The full article contains 209 words and appears in n/a newspaper.
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Last Updated:
04 March 2008 9:53 AM
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Source:
n/a
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Location:
Boston
