• TO DRINK (F&HE): Ken Forrester “T” NLH 2006 is a must with this dessert.

    Crème Brûlée

    Serves: 4
    Cooking Time: 20 mins


    • 1 vanilla pod
    • 1 litre fresh cream
    • 12 large egg yolks
    • 60ml (¼ cup) castor sugar, plus extra to sprinkle
    • 4 large egg whites
    • 240g castor sugar, plus extra to sprinkle
    • 120g (1 cup) flour
    • 120g butter, melted
    • seasonal fruit, to garnish
    • fresh mint, to garnish



    Split the vanilla pod and scrape out the seeds. Place the pod and seeds in a saucepan, add the cream and heat over a low heat.


    Cream the egg yolks with the castor sugar and stir in the vanilla cream. Place the mixture in a bowl over a pot of boiling water or use a double boiler. Stir constantly until the mixture thickens and coats the back of a wooden spoon. Remove the vanilla pod.


    Pour the mixture into 4 bowls and chill in the fridge until set.


    For the tuilles, preheat the oven to 180ºC. Whisk the egg whites, then add the castor sugar and flour. Slowly add the butter. Chill the mixture in the fridge for 1 hour.


    Spread the mixture out thinly in the desired shape on a baking sheet. Bake until golden brown, about 3 minutes. Remove immediately from the baking tray and shape over a rolling pin. Sprinkle with castor sugar.


    To serve, sprinkle a thin layer of castor sugar over the top of the crème brûlée and caramelise it with a blowtorch or under the grill. Garnish with fruit and mint, and serve with the tuilles.

    Ken Forrester estate, 021-855-2374 or www.kenforresterwines.com. 96 Winery Road restaurant, 021-842-2020.