CRÈME BRÛLÉE WITH PINEAP­PLE AND MINT PESTO

Good (UAE) - - GOOD FOOD -

For the creme brûlée:

250ml dou­ble cream

250ml co­conut milk

1 tsp car­damom pods, lightly crushed

A few drops of vanilla ex­tract

150g caster sugar

5 medium egg yolks

For the mint pesto and gar­nish:

110g gran­u­lated sugar

4 tbsp mint leaves

8 pieces fresh pineap­ple

1) Pre­heat the oven to 150°C. 2) Com­bine the cream, co­conut milk, car­damom pods and vanilla ex­tract in a saucepan. Warm over a medium heat un­til sim­mer­ing Re­move from the heat and cool for at least five min­utes. 3) In the mean­time, beat 110g of the caster sugar to­gether with the egg yolks in a heat­proof bowl un­til pale and thick. 4) Strain the cream mix­ture into a jug then gen­tly whisk one third into the egg yolks un­til incorporated. Con­tinue to gen­tly in­cor­po­rate the rest of the cream. 5) Place four heat­proof ramekins in a roast­ing dish that has been lined with a tea towel. Di­vide the cus­tard mix­ture be­tween the ramekins and pour enough boil­ing wa­ter into the roast­ing dish so that it comes half­way up the sides of the ramekins. 6) Cover the ramekins loosely with a sheet of alu­minium foil. Bake for 50 to 60 min­utes un­til the edges are set and they wob­ble slightly at their cen­tres. 7) Mean­while, com­bine the sugar with most of the mint leaves in a food pro­ces­sor or blender. Pulse un­til the mix­ture is sandy. 8) Re­move the brûlées when ready and leave them to cool slightly. Cover and chill for at least eight hours, or prefer­ably overnight. 9) When ready to serve, thread the pineap­ple chunks onto small wooden or bam­boo skew­ers. Sprin­kle the tops of the set brûlées with the re­main­ing caster sugar and glaze with a chef ’s blow­torch un­til the sugar is golden brown and set. 11) Serve the brûlées with mint sugar and pineap­ple skew­ers gar­nished with mint leaves.

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