The BEST Creme Brûlée EVER!

Hello my faithful readers and how are you doing this fine day?

Yes indeed i have discovered a corker of a recipe and boy was it a total experience, read on and you will see what i am talking about.

So my brother and his lovely very pregnant wife were coming over for dinner and i was thinking of a yummy and different dessert to make, i always want to choose creme brûlée on menus at restaurants but i can never go past something Chocolatey so that usually wins, but this time i thought hmm ill get one of my cook books off the shelf and browse through for a dessert which i might just do more often now (i LOVE cook books, so i have loads but i love to have them but i dont really use them, but now i will more often, i think...) anyway sidetracked sorry, so i got the donna hay simple essentials fruit cook book down and in there is where i discovered gold, yes this very yummy, very easy to make and noted VERY DANGEROUS recipe, dangerous in many ways!

So it is dangerous number 1 because you can eat SO MUCH and still just want more, and this comes from a non custard lover but this stuff is just SUPER DELICIOUSLY MORISH!!

And dangerous number 2 and really not cool was that i bought a new blowtorch from kitchen warehouse and so my husband was filling it with gas and then when he turned it on to ignite it it blew a huge fire ball, a HUGE fireball so big it burnt his eyelashes, the hair on his arm and some of his eyebrow hair and my brother and his wife were sitting in the lounge-room and saw the fireball shoot our either side of the kitchen EEEEK so be warned, BE CAREFUL with the blowtorches people...

So without further ado, here it is

creme brûlée with passionfruit topping 

4 cups (1 litre/32 fl oz) (single or pouring) cream

2 vanilla beans, split and seeds scraped

8 egg yolks

1/2 cup (110g/3 3/4oz) caster (superfine) sugar

3/4 cup (165g/5 3/4oz) caster (superfine) sugar, extra

pulp of 1 passionfruit

Preheat the oven to 160 C (320 F).

Place the cream and vanilla bean and seeds in a saucepan over low heat and cook gently until the mixture just comes to the boil.

Remove from the heat and strain the mixture to catch the beans and then discard the beans.

Whisk the egg yolks and sugar together until thick and pale.

Pour the warm cream mixture over the egg mixture and whisk to combine.

Return the mixture to the saucepan and stir over low heat for 6-8 minutes or until the custard coats the back of a spoon.

Pour the custard into 8 x 1/2 cup (125ml/4 fl oz) capacity oven proof dishes (or ramekins) and place in a deep baking dish, add boiling water to come halfway up the sides of the dishes.

Bake for 25 minutes or until just set.

Refrigerate for 3 hours or until the custard is completely set.

Combine the extra sugar and the passionfruit pulp. Cover the brûlées with the passionfruit sugar and caramelise the sugar with a blow torch (BE CAREFUL) 

Ps also with the silly blowtorch we had when we finally got the sugar caramelised and crackly the brulee was heated and very runny so would have been better to refrigerate again for us but could have just been our dodgy blowtorch...

Check out the difference in an egg yolk from the shops on the left and an egg yolk from our chickens in our backyard on the right!! Extraordinary hey, sad for the poor store chickens hey.

Look at the pretty egg flower i made by fluke too :-) Yes im amused tee hee hee

Nice to catch up again

Enjoy

God Bless y'all