ClemenGold Creme Brulee
We didn't think Crème Brûlée could get any more delicious, but it can!
Recipe developed by Crush Online
Serves: 6
Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 1 hour
INGREDIENTS:
For the Crème Brûlée
- 21/2 cups fresh cream
- zest of 1 ClemenGold® mandarin
- 70g castor sugar
- 1 vanilla pod, split and the seeds removed
- 4 large egg yolks
For the ClemenGold® sugar:
- zest of 2 ClemenGold® mandarins
- 50 g castor sugar
METHOD
- Preheat the oven to 150°C.
- Heat the cream in a saucepan with the zest. Stir in the sugar, add the vanilla seeds, and continue stirring until the sugar has dissolved.
- In a large bowl, beat the egg yolks witha whisk until they are thick and light in colour. Pour the hot cream mixture over the egg yolks (do a little at first to temper), then add the rest stirring all the time. Strain the mixture through a sieve to remove any lumps and pour it into 6 small bowls.
- Place the bowls in a large roasting pan and fill the pan with water until it comes halfway up the bowls. Bake for 60-70 minutes. They should be wobbly but firm when they are done. Allow them to cool and place them in the fridge to cool and set over night.
ClemenGold® Sugar
- Zest the ClemenGold® mandarins and rub the zest into the castor sugar. Leave over night to dry out and then push the infused sugar through a sieve to remove any larger bits.
- Sprinkle a teaspoon of the infused castor sugar over the top of each dessert and caramelise the sugar evenly with a kitchen blowtorch. Return to the fridge to set before serving.