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Cooking with Tallyrand



creme brulee literally means burnt cream. The burnt part refers to the glazed, caramelised sugar top it has. But try and get a nice golden finish to it rather than dark and burnt

brulees are one of the easiest and delicious desserts there are, especially when laced with fresh blackberries, and a great stand by dessert when needed in a hurry. As the preparation is minimal, and its produced with common ingredients that most people will have 

the trick with brulees is three fold

  • use fresh eggs, preferably free range that have a golden yolk
  • use a low temperature oven, which means there is no need for a messy water bath and prevents it over cooking
  • use icing sugar for the caramelised top, NOT castor sugar. The icing sugar produces a nice, delicate crunch and doesn't overpower the creme

do not waste the vanilla pod, remove, rinse and dry and use it again or place it into an airtight container of castor sugar for delicious, aromatic vanilla sugar. When the sugar takes on the wonderful aromatic flavour, (approx 2 weeks) the bean can be left in and eventually finely chopped and added to vanilla ice cream :-)

egg yolks               - large 5 pc
cream                    - double 500 ml
sugar                     - castor 75 gm
vanilla pod 1/2  pc
blackberries   sq
sugar                     - icing    sq
  1. pre-heat oven to 120°C
  2. split the vanilla pod down the centre and scrape out the seeds
  3. add the pod and the seeds to the cream along with the sugar and warm very slightly (do not boil) 
  4. remove from the heat and allow to sit and infuse for at least one hour (pre-prepared over night is best)
  5. whisk in the egg yolks together and add the infused cream, whisk gently until thoroughly combined (if the mixture obtains a slight froth, scoop it off or a great tip is to blast the surface with a blowtorch to remove the foam)
  6. place the ramekin moulds onto a tray
  7. place one or two berries into each ramekin dish and carefully pour in the mixture
  8. place in the oven and bake for approx 40 minutes until lightly set
  9. remove and chill for at least 6 hours
  10. to serve - sprinkle liberally with icing sugar and lightly blowtorch to caramelise or place under a hot grill 

chef notes

if required or preferred, after the initial glazing, liberally dust with icing sugar a second time and caramile again 

See also

recipe - blackberry butter
recipe - blackberry cheese
recipe - blackberry autumnal pudding
recipe - blackberry brulee
recipe - blackberry cobbler
recipe - blackberry cordial syrup
recipe - blackberry crumble

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