FOOD & DR INK
RECIPES A Fe s tive Fea s t REGIS CREPY, ACCLAIMED CHEF AND OWNER OF AMELIE FLAM-KUCHE, SHARES SOME WINTER WONDERS TO TRY IN THE KITCHEN THIS CHRISTMAS
GINGER AND HONEY CRÈME BRULEE
ENJOY THIS LUXURIOUSLY CREAMY DESSERT, INFUSED WITH FABULOUS FESTIVE FLAVOURS
SERVES: 8
until set. Alternatively, if you don’t want to use a water bath, you can cook them at 100°C put on to a tray in the oven. 5. Remove from the oven and set aside to cool at room temperature. The crème brulees can be prepared up until this point in the morning if you wish to serve that evening. 6. When you are ready to serve, sprinkle a little demerara sugar evenly over the surface of each crème brulee, then caramelise with a chef’s blowtorch, taking care not to burn the caramel.
remove the pan from the heat. Set aside for the flavours to infuse for a while. 2. Meanwhile, beat together the caster sugar and egg yolks until pale and fluffy, then gradually add the infused creamy mixture, whisking continuously. Strain the mixture through a fine sieve into a large jug. 3. Use this mixture to fill eight crème brulee dishes or ramekins (11cm in diameter by 2.5cm deep) to about two-thirds full. 4. Cook the ramekins in a preheated oven at 140°C in a water bath for about 45 minutes or
INGREDIENTS • 750ml whipping cream
• 250ml full-fat milk • 100ml clear honey • 100g fresh root ginger, peeled and thinly sliced • 180g caster sugar • 11 egg yolks • 50g demerara sugar STEP-BY-STEP GUIDE 1. Put the cream, milk, honey and ginger in a saucepan. Heat to boiling point and then
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C A M B S E D I T I O N . C O . U K
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