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RECIPE (makes 4
portions)
Strawberry Creme Brulee
Here a recipe for a dessert that was always
on our menu due to popular demand
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Rhubarb & Strawberry Compote
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1 bunch Rhubarbs
100 gr Sugar
50 mil Water
8
pieces (nice sized) Strawberries
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- Rhubarab; remove all the green and the bottom
bits (usually about a couple of inches worth)
- Cut into thumb width
pieces.
- Place into a pot
- Add sugar and water and cover with a
lid
- Over high heat steam for about 2 minutes,
stirring once or twice, turn off the heat, and let sit for another 5 minutes.
Let cool.
- Slice strawberries, mix with four to five
heaped table spoons of the rhubarb stew.
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Vanilla Bean CUSTARD
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250ml Cream
1/2 Vanilla Bean
4 Egg Yolks
70 gr Sugar
1 Tablespoon (heaped) Corn Flour
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- Pour cream into a small pot
- Split vanilla bean long ways, scrape out the
seeds, making sure to add both the seeds and the bean to the cream
- Heat cream & vanilla
- Whilst cream is warming up, whisk egg yolks,
sugar & corn flour until foamy
- Mix boiling hot cream into egg, then pour the
whole mix back into the pot
Return pot to low heat, keep stirring with a
wooden spoon until the custard thickens up - DO NOT BOIL any more, just let it
thicken.
- Once thickened, pour into a container
(Takeaway for example) cover with a pierced freezer bag or plastic wrap, so
that no skin is formed whilst it's cooling down -
Cool down in fridge.
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Assembling the dish:
- Take 4 ramekins (or small coffee
cups)
- Fill in 1/3rd with the fruit
compote
- Top up with the vanilla custard (discard the
now cooked-out vanilla beans)
- sprinkle liberally with sugar until it's
totally covered by it - don't be shy!
- Set your oven on very hot using the
grill/broil function or the top element (heat has to be generated only from the
top).
- Place the filled ramekins on a baking tray and
let the sugar caramelise.
- Remove from oven being careful not to touch the melted
sugar.
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Hint:
If you have a party and want to serve this dish, you
can prepare the entire dish to the stage where you are only left with sprinkling
the sugar and caramelising the top. It's no problem to do fill the dishes 1-2 days
in advance.
We used to use a gas blow torch, of the type
plumbers use, to caramelise the sugar top. If you start to do this recipe a lot, it
makes caramelising definitely much easier and quicker...
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