DELIGHTFULLY DECADENT CREME BRULEE

The delightfully decadent dessert invented by the French, known as creme brulee, is without a doubt my favourite sweet of all time.

The sweetness of this dessert can be offset with something tart such as poached or baked rhubarb, rather than berries. To enjoy the full flavour, serve at room temperature.

CREME BRULEE

Serves: 4

INGREDIENTS

2 x 375ml cartons pure cream (not thickened); zest of an orange; 5 large free-range egg yolks; 130g caster sugar, divided; berries, to serve; fresh mint sprigs, to serve

METHOD

Preheat oven to 160C. Place four x 150ml ovenproof ramekins in a baking dish. Place cream in a saucepan and add orange zest. Heat cream over medium heat until bubbles appear around the edge; do not allow to boil. While cream is heating, whisk together with an electric hand beater the egg yolks and 50g of the sugar in a large jug. Remove cream from heat, strain through a fine sieve to remove orange zest if you prefer a smooth texture. Beat the cream into the egg and sugar mixture until combined.

Skim off froth and discard; pour custard into the ramekins. Fill the baking dish with enough hot water to come halfway up the ramekins and cook custard at 160C for 30-35 minutes. Custards should still jiggle a little. Remove from oven and carefully lift each ramekin clear of the water with a spatula. Cool for 10 minutes then cover loosely with foil and refrigerate for at least an hour. To serve: Sit the ramekins in a baking dish in cold water to prevent curdling. Sprinkle the tops of the custards with the remaining caster sugar. Using a cook’s blowtorch, heat the sugar, moving the flame constantly, until it bubbles and turns a rich dark brown. Serve immediately garnished with berries and mint.