Hands up who always orders a Crème Brûlée when they’re out for dinner?! Here’s PEAK Functions‘ Catering Manager, Sarah‘s recipe for this classic dessert:
“Crème Brûlée is one dessert that will appear forever on a menu at restaurants and cafes – as this delectable dessert seems to always hit it off, with the rich sweetness and silky smooth texture. Be creative with your own flavours or maybe try these:
- Orange & Cardamom
- Rhubarb & Rosewater
- Lavender & Lemon
Vanilla Bean & Lemon Crème Brûlée (serves 4)
600ml thickened cream
1 vanilla bean, split, seeds scraped
Lemon zest
6 egg yolks
1/4 cup caster sugar
Caster sugar – for glazing the brulees
Method:
- Preheat oven to 120 C.
- Place the cream, lemon zest, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Let the flavours infuse then strain.
- Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.
- Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.
- Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.
- Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.
- Sprinkle sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises.”
