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FESTIVE CRÈME BRULÉE
(Serves 6)

This dessert it perfect for the festive season. It is made one or two days in advance and looks and tastes divine.

A seasonal version of the classic Crème Brulée, the set custard dessert is infused with the warmth of cinnamon, Clementine and star anise. It can be made in individual ramekins but there is something wonderfully sumptuous about placing one communal dish of brulée on the table and let guests help themselves. For an extra-special touch, try sprinkling edible gold leaf or gold dust over the caramelised surface - available from The Larder. For best result, caramelise using a kitchen blow-torch. They are available in most kitchen shops and not very expensive and great fun to use.

1. Place the cream, milk, cinnamon, star anise in a saucepan and slowly bring up to boiling point. Remove from the heat and leave to infuse for 20 minutes.

2. Pre-heat the oven to 150°C. Have a medium roasting tin ready on the worktop.

3. Beat the egg yolks, sugar and zest. Pour the spiced cream through a sieve onto the egg mixture and stir through.

4. Pour into individual ramekins or one larger oven-proof ceramic dish.

5. Place the dessert in the tin and top up 2/3 with hot water from the kettle.

6. Bake the brul?e for 50-60 minutes, or until just set. Test by gently pushing down on the surface - it should feel set but with a slight wobble to it.

7. Store in the fridge overnight or up to two days.

8. Sprinkle the granulated sugar over the surface and use a hand-held blow-torch to caramelise the sugar. If you don't own a blow-torch, place under the oven grill for a short while but make sure to be quick, or you the cream will curdle.


Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

500ml double cream

100ml milk

1 cinnamon stick

2 star anise

7 free-range egg yolks

150g caster sugar

Zest of 1 large Clementine

2-3 tablespoons granulated sugar

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