Crème Brûlée by The Crema Caravan
The Crema Caravan will be at this years Edinburgh Food Festival running from the 26ht-30th of July in George Square Gardens. Now in its third year, the festival celebrates the finest of Scotland’s food and drink.
http://www.edfoodfest.com
Ingredients: Serves 4-6
500ml double cream
100ml whole milk
1 orange (zest only)
1 lemon (zest only)
1 cinnamon stick
1 vanilla pod
6 large egg yolks
60g caster sugar (plus extra for topping)
Pinch of salt
Method:
1. Preheat the oven to 140°C or gas mark 1.
2. Place ramekins into a deep roasting tray.
3. Put cream, milk, orange zest, lemon zest, cinnamon and a pinch of salt into a heavy based pan. Split the vanilla pod and scrape out the seeds, adding the seeds and pod into the cream mix. Set aside for a minimum of 20 minutes to help infuse.
4. Place the cream mix on a medium heat, stirring occasionally, keep a very close eye as when it reaches a gentle simmer take it off the heat.
5. Separate your eggs and put the yolks into a medium sized heatproof bowl.
6. Gently whisk your egg yolk to break them up, add the sugar to the egg yolks and whisk gently to incorporate fully.
7. Now strain ¼ of the hot cream through a fine sieve onto the egg and sugar mix, stirring gently to temper the egg mix. Strain the remainder of the hot cream onto the egg mix, stirring well to combine.
8. Any bubbles on the surface of the mix can be removed with a quick blast of a blowtorch or skim them off with a large spoon.
9. Strain mix again into a large jug and fill the ramekins with the mix.
10. Carefully fill the tray with boiling water until the waterline is 1/3 up ramekins.
11. Cover loosely with tinfoil and carefully place in the preheated oven for 30-40 minutes (less if using shallow ramekins).
12. To check they are ready tap the side of the ramekin and they should wobble like a set jelly.
13. Carefully remove tray from oven and place the ramekins on a cooling rack.
14. Leave to cool to room temperature, cover with cling film and place in the fridge to set overnight.
15. When you are ready to eat, sprinkle with caster sugar and place under a hot grill until the sugar caramelises.
In association with Taste Communications.
www.tastecommunications.co.uk
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