Duck Creme Brulee

Ingredients:

Egg Yolks – 6 Large

Caster Sugar, plus more for the top  – 4 tbsp

Double Cream – 500 ml

Vanilla pod – 3 grams

Method:

  1. Beat the egg yolks and sugar together in a heatproof bowl.
  2. Heat the cream to just below boiling point and pour over the egg/sugar mixture, stirring all the time.
  3. Slit open the vanilla pod and scrape out the seeds, adding them to the bowl.
  4. To cook on top of the stove. Place the bowl over a pan half full of simmering water, stir with a rubber spatula until the custard thickens. Pour through a sieve into four ramekins.
  5. Cover and chill in the fridge overnight. Shortly before serving, caramelise the top.
  6. To cook in the oven heat the oven to 110C/225F/gas mark and boil a kettleful of water.
  7. Sieve the egg and cream mixture, divide between four ramekins and place in a deep roasting tin.
  8. Pour boiling water into the tin to reach halfway up the side of the ramekins. Bake for 45 minutes, then chill overnight. Shortly before serving, caramelise the top.

Wine Recommendation:

Paul Cluver – ‘Noble Late Harvest’, Elgin – 2014:

A very expressive nose, with apricot and pineapple aromas dominating. Soft cardamom pod fragrances and orange blossom are noticeable too. All these characteristics follow through onto the luscious, creamy palate which finishes clean.

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