O and I have just been to Paris and Brittany - oh the joy - so much food to write about, among them one of my favourites crème brulle - which O had at the fantastic Pure Cafe in Paris.
This version, with fresh jasmine is from A Chef for All Seasons by Gordon Ramsay.
Jasmine crème brulle
375ml double cream
200ml creamy milk
50g fresh jasmine flowers
6 organic free-range eggs
70g caster sugar
some demerara sugar to caramalise
Heat the cream and milk in a saucepan and allow the liquid to rise up the sides of the pan before removing from the heat. Stir in the jasmine flowers and leave until cold.
Strain into a clear pan , pressing the flowers in the sieve with the back of a ladle to extract the fragrance.
Reheat the cream. Meanwhile, beat the egg yolks in a large bowl set on a damp cloth to keep it steady. When the cream starts to creep up the sides, pour a small amount onto the yolks and whisk to blend. Keep whisking in a hot liquid carefully so it doesn’t curdle.
Strain the mixture back into the pan and stir in the caster sugar. Heat on the lowest possible setting, stirring frequently until the custard coats the back of the spoon. Pour into six ramikins.
Bake the custards for 45-60 mins until the sides come away from the edge of the container when tipped slightly. The centre should remain slightly wobbly. Remove from the heat and cool until chill until set.
Sprinkle the demerara sugar in an even layer on the top and caramalise.
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