Recipes From Down Under

Whats for dinner?

A Twist on Creme Brulee August 29, 2010

Filed under: Dessert — Aussies Kitchen @ 6:53 PM
Tags: , , , ,

Creme Brulee is one of my favourite desserts to eat. It is creamy, light and sweet. Goes well after any dinner and you don’t feel like you just ate a gigantic piece of chocolate cake. It’s a great dessert for dinner parties and it is really easy to make. You can also experiment with different flavours. In the past I have done lemon, pineapple and just plain vanilla bean. My dad was the one that first introduced me to Lavender Creme Brulee. It has a really sweet pleasant florally flavour.

Lavender Creme Brulee:

Ingredients:

  • 2 cups heavy cream
  • vanilla bean, split lengthwise
  • 4 large egg yolks
  • 1/4 cup, plus 1 tablespoon sugar
  • 1 teaspoon lavender flowers
  • 1/3 to 1/2 cup white sugar

Directions:

Preheat oven to 300 degrees F.

In a heavy-bottomed  saucepan, heat cream with vanilla bean and lavender flowers over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes.  Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

Adapted from foodnetwork.

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