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creme brulee recipe

Written on Monday, November 7, 2016 | 2:36:00 PM

PREPARATION: 20 minutes
COOKING: 10 minutes, plus 1 hour 15 minutes cooling and chilling

Ingredients : 
- 3 tablespoons cornflour (cornstarch)
- 1 x 400 ml (14 fl oz) tin coconut milk, shaken
- 2 tablespoons cashew cream
- 80 g (2¾ oz) caster (superfine) sugar, plus 4 teaspoons extra for sprinkling
- ¼ teaspoon ground cinnamon
- 1 vanilla pod, seeds scraped out, pod reserved
- 5 cm (2 inch) strip lemon zest

Preparation Method :
1) Put the cornflour into a small bowl. Pour the coconut milk into a pan. Whisk over a medium heat until the milk and cream are completely amalgamated. Add the cashew cream, sugar, cinnamon, vanilla seeds and vanilla pod. Stir well to combine.

2) Stir a few tablespoons of the hot milk mixture into the cornflour to make a paste. Pour the paste into the milk mixture, add the lemon zest and stir continuously over a medium–low heat until thick and creamy, about 5 minutes. Remove the lemon zest and vanilla pod.

3) Pour into 4 ramekins, leave to cool for 15 minutes and then chill for at least 1 hour, or until set.

4) Sprinkle the top of each ramekin with 1 teaspoon sugar. Blast the sugar with a cook’s blowtorch until bubbling and golden. Alternatively, put under a very hot grill (broiler). Return to the fridge to chill until ready to serve. Lovely served with berries or plain biscuits for dunking.


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