Creme of the crop
It’s nearly Easter which has us thinking, goodness, where did the time go?
We can’t think of a more classic Easter dessert than a classic Creme Brulee. This recipe, courtesy of our friends at Restaurant 62 has a citrus twist, which makes it, quite frankly, highly addictive. Plus, it’s a great excuse to use a blow torch!
Are you hosting an Easter dinner this year? What are your go-to recipes?
10 egg yolks
250ml Homo milk
1 vanilla bean
Zest of 1 orange, 2 lemons and 2 limes
½ cinnamon stick
1 inch peeled fresh ginger
Combine cream and milk with spices and zest. Bring to a boil. Gently whisk together yolks and sugar. Temper hot cream mixture to yolks slowly. Strain mixture and pour into ramekins. Bake at 300 degrees in foil wrapped water bath for 45 minutes – 1 hour until set. The custard should still wobble when shaken. Cool before burning.
To burn brule, pour a small amount of sugar on top and shake to cover. Use a propane torch and cook the sugar to golden brown turning ramekin continuously to cover top evenly. Let sugar cool and harden before serving.