This week I’ve been blown away by the interest in making food from home!
Every Facebook post I open is all about meals people have cooked from home. It has to be a good thing that with all our spare time, we are getting back into the kitchen.
So this week I’m carrying on with the basics.
A creme brulee is a dessert much loved by all of us. It’s also a dish taught to us as trainee chefs in college! With Feijoas in season right now, they should be plentiful from your local supermarket.
Feijoa crème Brulee
- 2 cups cream (or 1 cup cream and 1 cup milk)
- 1 tsp vanilla paste
- 4 egg yolks
- ¼ cup sugar + 4 tsp sugar
- 8-10 ripe feijoa’s
- 1 Tbsp Honey
- Pinch of salt
Cut the feijoa’s in half and scoop out the flesh, place into an oven tray and drizzle with the honey over and sprinkle with salt. Roast under the grill for 10 minutes or until golden brown.
Spoon roasted feijoa flesh into each of the ramekins and allow to cool.
Heat the cream and vanilla gently until it just boils. Whilst the cream is heating whisk the egg yolks and first measure of sugar in another bowl until well mixed.
Pour the hot cream over the egg yolk mixture. Then carefully pour the mixture into the ramekins, leaving a few mm at the top of each.
Arrange the ramekins in a roasting pan and carefully pour in enough hot water to fill to about halfway up the sides of the ramekins.
Bake at 150 degrees for 25 to 30 minutes or until the custard has just set (it will still appear a little wobbly, but not runny), then remove them from the oven.
Just before serving, sprinkle the top of each ramekin evenly with the remaining caster sugar. Arrange the ramekins on a tray and place under a very hot grill (3cm to 5cm from the heat) for 2 to 3 minutes until the sugar melts and browns. (Alternatively, you can do this with a blowtorch if you have one.)