Recipe Extract: from The Recipe, Josh Emett | Photography: Kieran E. Scott (Upstart Press, $49.99 RRP) on sale now.

COMPLEXITY: EASY | PREP TIME: 20 MINUTES | COOK TIME: 45 MINUTES, PLUS REFRIGERATION TIME

MAKES: 5 TO 6

2 cups plus 1¼ tbsp (500 ml) heavy/double cream
2 vanilla beans
10 egg yolks
2/3 cup (150 g) superfine/caster sugar

1/3 cup plus 1¾ tbsp (100 g) superfine/ caster sugar

Pre-heat the oven to 210°F (100°C), half-fan if you have a combi oven.

Pour the cream into a pot, add the vanilla beans and heat until just below boiling point. In a heatproof bowl, whisk the egg yolks and sugar together, then pour the hot cream over the egg mix, stirring together well. Strain into a jug.

Pour the strained mix into flat brûlée dishes, using about 200g per dish. Place the dishes in a deep roasting tray and pour hot water into the tray to come about halfway up the dishes. Cook for 35 minutes, until the custards are just set. Remove from the oven, allow to cool, then place in the fridge for at least 3 to 4 hours.

When ready to serve, remove from the fridge. Sprinkle sugar over the top of each dish and shake off the excess. Using a blowtorch, gently caramelize the sugar all the way around until golden and crispy. Serve straight away.

JOSH’S NOTES

Preparation: Make sure you have suitable dishes, shallow and with a wide base.

Key element: You will need a chefs’ blowtorch – the brûlée on the top is essential.

Tip: Watch the oven carefully – when you think the custard is just set, tap the side of the tray gently so there isn’t any movement in the centre of the brûlée.

Josh Emett’s Crème Brûlée from The Recipe by Josh Emett, image copyright © Kieran E. Scott, design copyright © Blackwell and Ruth Ltd, 2019.

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