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

    Crème Brûlée

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 1 vanilla pod
    • 1 litre fresh cream
    • 12 large egg yolks
    • 60ml (¼ cup) castor sugar, plus extra to sprinkle
    • TUILLES
    • 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

    Instructions

    1

    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.

    2

    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.

    3

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

    4

    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.

    5

    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.

    6

    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.

     

     

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