Creme Brulee
( SERVES 2 )
27/4/2010
A cook's torch will give you a golden crust
Ingredients
| 300 ml | Cream |
| ¼ cup | Sugar |
| 2 stems | Rhubarb, chopped into 3cm chunks |
| 3 | Eggs, yolks |
| 1 | Vanilla pod |
| 1 Tbsp | Orange juice |
| 2 tsp | Sugar, extra |
Directions
- Preheat oven to 150degC. Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Add the pod as well.
- Bring cream just to the boil, then lower the heat and simmer gently for 5 minutes.
- Beat the sugar and egg yolks together until pale and creamy. Pour the hot cream mixture over the egg and sugar, whisking as you go. Strain mixture through a sieve, then pour into two greased ramekins.
- Place the ramekins in a small baking dish and pour in enough hot water to reach halfway up their sides. Bake for 45 minutes or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature.
- While the brulee are cooking, place rhubarb, orange juice and sugar in a small baking dish, cover with foil and cook in the oven for 20 minutes or until rhubarb is just tender.
- Sprinkle extra sugar over the brulee and place under a hot grill until sugar browns. Top with rhubarb and serve.
Wine match by Brancott Estate
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