Contrary to popular belief you don’t need years of cooking experience or any special equipment to make crèmes brûlées as long as you don’t mind these lovely homemade looks. The addition of clementines gives this universally loved dessert a particularly happy and christmassy feel, with their refreshing pulp providing a welcome balance with the rich and sweet crème. A festive and uplifting end.
Clementine crème brulée
|
Recipe by: Christophe Renou, L’Aubergine restaurant, London Busy:15 min, Total prep time: 3 hours (includes setting time) Serves: about 6 |
Boil the milk and the cream together. Add the vanilla extract or vanilla bean (sliced in two lengthways and seeds scraped into the cream) and allow to cool down for 10 minutes or so.
Poor slowly over the egg mixture, whisking constantly.
Peel the clementines and separate the segments, Be careful to remove all the white, bitter parts from each segment otherwise they will make the cream bitter. Spread the segments on the bottom of 6 ramequins and fill them up with the mixture.
Preheat the oven to 100 degrees and cook for one hour.
Leave to cool and store in the fridge.
Two to three hours later or the next day, sprinkle thinly a teaspoon of brown sugar over each ramequin. Run the creams under the grill of your oven for one minute, until the sugar melts and the top browns nicely. Don’t leave it too long, the cream must stay cold and it will burn quickly!
Place back in the fridge until time of serving.
In a large mixing bowl, beat with a fork the egg yolk and sugar until reaching a cream-coloured paste.
Boil the milk and the cream together. Add the vanilla extract or vanilla bean (sliced in two lengthways and seeds scraped into the cream) and allow to cool down for 10 minutes or so.
Poor slowly over the egg mixture, whisking constantly.
Peel the clementines and separate the segments, Be careful to remove all the white, bitter parts from each segment otherwise they will make the cream bitter. Spread the segments on the bottom of 6 ramequins and fill them up with the mixture.
Preheat the oven to 100 degrees and cook for one hour.
Leave to cool and store in the fridge.
Two to three hours later or the next day, sprinkle thinly a teaspoon of brown sugar over each ramequin. Run the creams under the grill of your oven for one minute, until the sugar melts and the top browns nicely. Don’t leave it too long, the cream must stay cold and it will burn quickly!
Place back in the fridge until time of serving.
You can replace the clementines with oranges. If you want to add a bit of zing to this dessert, marinate the clementine segments a few hours in Grand Marnier before using them.
The portions are not gigantic, so if you have crème brulée afficionados at your table, multiply quantities by 1.5 or double them and enjoy the leftovers the next day!
The portions are not gigantic, so if you have crème brulée afficionados at your table, multiply quantities by 1.5 or double them and enjoy the leftovers the next day!
Ingredients
4 egg yolks
75 gr sugar
350 ml double cream
125 ml milk
1 teaspoon vanilla extract of one vanilla bean
6 pithless clementines
6 teaspoons brown sugar
4 egg yolks
75 gr sugar
350 ml double cream
125 ml milk
1 teaspoon vanilla extract of one vanilla bean
6 pithless clementines
6 teaspoons brown sugar
Copyright © 2009 Tasty Diaries. All rights reserved.
