I thought that I would share this heavenly dessert recipe on Valentine’s day as it is almost everyone’s favourite dessert and will certainly impress that special person. With a little bit of prep you can present this amazing classic dessert with ease. It just happens that crème brulee is my all time favourite dessert and so finding a recipe that works has made me very happy 🙂
Several months ago, we had our special friends over for a spring luncheon and our menu for the day was tomato, basil and goats cheese salad with freshly made pull apart garlic bread. This was followed by rack of lamb and then the grand finale was the above mentioned crème brulee and sticky white wine poached pears. Of course this meal was accompanied by lots and lots of lovely wine and lots and lots of laughter. What better way to spend a day 🙂
INGREDIENTS (serves 8)
900 mls thickened cream
9 egg yolks (I’ll have to find a good meringue recipe!)
1/4 cup caster sugar
2 tablespoons jarrah honey
4 crushed cardamon pods
1 vanilla bean, split, seeds scraped
150g demerara sugar
Preheat oven to 120C degrees.
- Place cream, vanilla bean and seeds in a saucepan over medium heat.
- When it is close to boil, remove from the heat and add the honey and crushed cardamom pods. Leave to infuse for 10 mins.
- Strain the spices from cream liquid.
- Whisk together the egg yolks and caster sugar until pale.
- VERY SLOWLY pour the hot cream over the egg yolk mixture, continuing to whisk until well combined.
- Strain the mixture into a jug and then pour into 8 ramekins.
- Prepare a deep roasting tin by placing a folded tea towel in the base.
- Carefully place the ramekins into the roasting tin.
- Pour boiling water into the roasting tin to come halfway up the sides of the ramekins.
- Cover the roasting tin loosely with foil.
- Place roasting tin in preheated oven and bake for 40 mins until the brulee is just set.
- Remove ramekins from water bath and set aside to cool. ( I made these a day in advance and placed them in the fridge overnight. I caramalized the sugar just before serving).
- Remove brulees from the fridge.
- Sprinkle demerara sugar over surface of baked brulee.
- Use a blowtorch to caramelize the sugar.
I served this creme brulee with sticky white wine poached pears and star anise syrup.
(Please see recipe for white wine poached pears on blog) 😀😀