Friday, 21 February 2025
Chef Angela has a great recipe for Crème Brûlée, Wine Expert Nigel has paired it with a Madeira. Full details below:
CREME BRULEE
🍷 Here's the wine pairing 🍷
This delicious Ginger crème brûlée screams out for a wine that complements both its sweetness and its gentle ginger spice. Honey, toffee, caramel and roasted nuts in a bottle….Blandy’s Duke of Clarence Madeira (£15) from Morrisons
❗️ Here's the recipe ❗️
Serves 6-8 depending on your dish size.
80g very fresh root ginger
500ml milk
500ml double cream
150g caster sugar
200g egg yolks (about 10 eggs)
70g caster sugar for topping
80g preserved stem ginger in syrup, finely chopped. (Optional)
📍Preheat the oven to 100°C/Gas mark ½. Peel the ginger, grate it finely, then put in a square of muslin and squeeze out as much juice as possible into a bowl.
📍Put the milk, cream and 90g of the caster sugar into a pan and heat, stirring regularly with a balloon whisk, until the sugar is dissolved, then bring slowly to the boil. Meanwhile, lightly whisk the egg yolks and remaining caster sugar in a bowl. As soon as the milk and cream mixture comes to the boil, pour it a little at a time on to the egg yolks and sugar, whisking all the time, then add the ginger juice.
📍Divide the mixture between individual gratin dishes about 15cm in diameter. Cook in the oven for 50-55 minutes, or until very lightly set and still wobbly in the middle. Place the dishes on a wire rack and leave to cool, then refrigerate until ready to serve.
📍Just before serving, sprinkle the remaining caster sugar over the surface of the crème brûlées and caramelise, either using a cook's blowtorch or under a very hot grill, until a fine; pale, nut-brown crust has formed. Top with a thin disk of preserved ginger if you are using.