Crème brûlée with vanilla poached strawberries

 

Crème brûlée

  • 12 eggs yolks from large eggs

  • 220g caster sugar

  • 1000ml of thickened cream (bulla if possible)

  • 300ml of full cream milk

  • 2 vanilla beans scraped out

  

Method

  1. Combine milk and cream with vanilla and slowly bring to a simmer.

  2. Allow to stand for a least 20 minutes to allow the vanilla to infuse.

  3. Separately whisk together the egg yolks and the sugar until pale.

  4. Pour on the hot cream/milk/vanilla and whisk until combined. 

  5. Strain though a fine strainer to remove lumps and vanilla pods.

  6.  Pours in to ramekins and place in a water bath. 

  7. Bake in a slow oven that has been heated to 140 degrees celsius for around 1 ½ hours.

  8. Different ovens will give differing timings.

  9. When the custard is just firm remove and refrigerate overnight.

  10. Sprinkle over a fine layer of caster sugar and cook with a blow torch until golden.  Be careful as the sugar becomes very hot.

  11. Serve with vanilla poached strawberries.

 

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Vanilla poached strawberries

  • 500g water

  • 500g caster sugar

  • 1 large punnet strawberries

  • 1 vanilla Bean, scraped out

Method

  1. Wash and remove the strawberry stalks. Cut in half and place in a heat proof bowl with vanilla.

  2. Combine the water and the sugar and stir over a medium heat until sugar dissolves. Bring to the boil and pour over the strawberries. Cool

  

 
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