Spiced Creme Brulee Recipe
Delight
your guests with this unusual variation of a classic dish.
Recipe : Spiced Creme Brulee
Ingredients :
280ml / 1/2 pint milk
1 stick cinnamon
10ml / 2 tbsp whole coriander seeds
1 vanilla pod
4 egg yolks
25ml / 1.5 tbsp cornflour
90g / 3 oz caster sugar
280ml / 1/2 pint double cream
60ml / 4 tbsp demerara or light soft brown sugar
Method :
Put the milk into a heavy-based saucepan and add the
cinnamon, coriander and vanilla pod. Heat gently until the mixture
begins to boil. Remove from the heat and cool completely. In a bowl,
whisk the egg yolks, cornflour and the sugar together to form a
soft, light mousse. Strain the milk through a sieve to remove the
spices. Put the strained milk into a saucepan along with the cream,
and heat until just below boiling point. Beat the hot milk and cream
into the egg yolk mixture, pouring gradually and mixing constantly
to ensure a smooth batter.
Rinse out the saucepan and return the custard to it. Cook over a
very gentle heat until almost boiling, stirring all the time with a
wooden spoon until the mixture is thick enough to coat the back of
it. Divide the custard equally between 4 heat resistant serving
dishes. Chill until set.
Stand the individual custards into a roasting pan and surround them
with ice. Preheat a grill to its highest temperature. Sprinkle 15ml
/ 1 tbsp of the brown sugar evenly over the top of each custard and
then put under the grill. Turn the custards frequently and move the
pan around until the sugar melts and caramelises. Discard the ice
and return the custards to the refrigerator. Chill until the sugar
layer is hard and crisp.
Watchpoint - Do not boil
either the milk and cream mixture or the egg yolk mixture, as this
will result in curdling and the custard will not be smooth.
Serving idea - Serve with
biscuits or fresh fruit.
Serves 4
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