PLUM COMPÔTE WITH LEMON CENTED CRÉME BRÛLÉE
Jimmel dit is lekker. Seker julle gaan môre die resep kry. Plum Compôte with Lemon cented creme bruleé. Thanks Amanda, pretty good.😊
–Ingredients for Compôte:
300ml boiling water
150g caster sugar
500g plums, stones removed
2 cinnamon sticks
2 whole star anise
-Method:
Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
Add the plums, cinnamon sticks and star anise and simmer for 8-10 minutes.
Simmer, stirring gently until sauce thickens and leave to cool slightly before using.
Lemon Scented Creme Brulee:
INGREDIENTS:
3/4 cups plus 2 tablespoons sugar
3-4 teaspoons lemon zest ( depending how strong you want the flavour)
3 cup heavy cream
6 egg yolks
DIRECTIONS:
-In a small bowl, whisk together 3/4 cup of the sugar and the lemon zest.
-In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil.
-Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool.
-Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.
-Preheat the oven to 150*C.
-When Compôte is cooled, pour +- 1-2 tablespoons each in 6 ramekins (first sprayed with spray and cook) and put in freezer just to set. (+- 5-6 min).
-In a saucepan, reheat the cream mixture until warm, making sure the mixture does not boil.
-In a mixing bowl, whisk the egg yolks lightly and then drizzle in the warm cream, whisking to combine.
-Strain the cream mixture into the ramekins with Compôte, and place in a small baking dish.
-Add enough hot water to come halfway up the sides of the ramekins.
-Bake the custards in the middle of the oven until just set, 35 to 40 minutes.
-Carefully remove the ramekins from the water bath and let cool on wire racks.
-Chill, uncovered, at least 4 hours or up to overnight.
-Preheat the broiler (oven grill) and remove the ramekins from the refrigerator for 15 to 20 minutes before proceeding.
-Sprinkle the 1 1/2 teaspoons of sugar evenly over each of the custards.
-Transfer the custards to a baking sheet and broil about 1-inch from the heat, until the sugar is caramelized, 1 to 3 minutes. ( you can use a blow torch to caramelized the custard mixture if you’ve got one).
-Serve immediately.
Recipe: Amanda Conradie (créme bruleé adapted from Emerill Lagasse)
Photo: Elize de Kock
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