FESTIVE CRÈME BRULÉE
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.
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
4. Pour into
individual ramekins or one larger oven-proof ceramic
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.
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.
provided by www.cambridgecookeryschool.com