CRÈME BRÛLÉE

By Kate Webber
Feature recipe for December 2017

A helpful hint from Kate Webber – don’t let any egg whites sneak in, use egg yolks only, as this will give it a light texture and creamy taste. Pair this dessert with the highly awarded De Bortoli Noble One for a truly indulgent experience.

SERVES 6
  • 2½ cups full cream
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 1 whole orange rind
  • 6 egg yolks
  • ½ cup castor sugar
  • 2 tbsp brown sugar

Preheat oven to 150°C. Place cream in a medium saucepan. Use a small, sharp knife to scrape the seeds from the vanilla bean into the cream, also adding the bean pod, cinnamon stick and orange rind to the cream mixture. Place over medium heat and bring to a simmer (but do not boil).

Use a whisk to whisk the egg yolks and castor sugar together in a medium bowl until well combined. Gradually whisk the cream into the egg yolk mixture until it is well combined. Discard vanilla pod, cinnamon stick and orange rind.

Place six ovenproof ramekins (approximately 160ml capacity) into a large roasting pan. Pour the mixture evenly among the prepared dishes. Then pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.

Bake in preheated oven for 25-30 minutes or until just set. Remove the ramekins from the oven and set aside for about 30 minutes to cool. Cover with cling wrap and place in the fridge for up to 4 hours to chill.

Remove from the fridge and sprinkle the brûlées evenly with brown sugar. If you have a chefs blow torch, use it to caramelise the sugar, but if not, preheat a grill on high. Cook under the grill for 1-2 minutes or until the sugar bubbles and caramelises. Serve immediately on its own or with candied clementines and toffee shards.

Back