A crème brulee is a lovely thing. Silky set custard topped with caramelised brown sugar, it is a great pudding to end a meal with. This version contains passion fruit for a slight sharpness and to turn the custard a great golden colour.
1 hour
Easy
4
Step 1
Begin by deseeding the passion fruits. Press the seedy pulp through a plastic sieve, making sure it is only the black seeds that remain in the sieve and all the juice has been pressed through.
Step 2
In a bowl, whisk together the eggs, egg yolks, sugar and juice until well combined. Heat the double cream and milk, and once almost boiling remove. Pour on top of the egg mixture, whisking all the time.
Step 3
Return the custard to the pan and heat on a very low heat, again whisking constantly to prevent it turning into scrambled eggs. It should begin to thicken after ten minutes. It should be thick enough to coat the back of a spoon well.
Step 4
Remove from the heat and divide into small ramekins or, alternatively, a single large serving dish. Set in the fridge overnight.
Step 5
No more than two hours before serving, sprinkle the tops of the crème brulees with a layer of caster sugar. Use a blowtorch or grill to caramelise the tops. You should be able to tap a spoon on top of the caramel and get a very satisfying sound!
6 large passion fruits
2 eggs
4 egg yolks
100g caster sugar
350ml double cream
100ml Gold Top milk
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
