ClemenGold Crème Brûlée

Recipe developed by Crush Online. For these and other sumptuous ClemenGold recipes visit Crushmag Online

 

ClemenGold Crème Brûlée

2 ½ C (625 ml) fresh cream
zest of 1 ClemenGold
70 g castor sugar
1 vanilla pod, split and the seeds removed
4 large egg yolks

ClemenGold Sugar
zest of 2 ClemenGolds
50 g castor sugar

 

ClemenGold Crème Brûlée
Preheat the oven to 150 °C.

Heat the cream in a saucepan with the zest. Stir in the sugar, add the vanilla seeds and continue stirring until the sugar has dissolved.

 

In a large bowl, beat the egg yolks with a whisk until they are thick and light in colour.

Pour the hot cream mixture over the egg yolks (do a little at first to temper), then add the rest stirring all the time.

 

Strain the mixture through a sieve to remove any lumps and pour it into 6 small bowls.

Place the bowls in a large roasting pan and fill the pan with water until it comes half way up the bowls. Bake for 60-70 minutes.