Richie Wilson gives a stylish twist to this dessert favourite
- for the crème brulee mix:
- vanilla pod
- egg yolks
- 50 g caster sugar
- 300 ml cream
- 60 ml milk
- 250 g strawberries or any other berries.
- for the crumble:
- 150 g plain flour
- 150 g unsalted butter
- 150 g caster sugar
- 1 vanilla pod
- This method is laid out in two halves. The first half should be done either the day before or the morning of your dinner party.
- The second half is completed when you are serving dinner. This way you can have all your preparation done and the majority of your pots pans and chopping boards are clean and put away before your guests arrive leaving you free to enjoy the evening along with everyone else.
- For the Crème Brullee Mix:
- Begin by removing the seeds from the vanilla pod. Place the seeds in a bowl and the pod in the pot. Now place in the milk and cream in the pot along with the vanilla, bring gently to a simmer and remove from the heat immediately.
- In the bowl with the seed place the egg yolks and sugar, giving it a gentle whisk before adding the hot cream mix, stirring all the time you are adding.
- Remove the green stalk from the berries and cut in four. Place a few of each into 4 ramekins. Fill each ramekin with the cream mix leaving a little space at the top for the crumble later. Place the ramekins into a deep oven tray and put this into a pre heated oven at 120 degrees.
- Once the tray is in the oven pour in hot water from a kettle into the tray around the ramekins bringing the level to about half way up the ramekins.
- Cook for 40 minutes.
- Carefully remove the tray from the oven and allow to cool before removing the ramekins and refrigerating until ready for part two.
- For the Crumble Topping:
- In a food processor, place the seeds from the vanilla along with all the other ingredients and blend until the mix takes on a rough sandy type texture.
- Place this into a non stick oven sheet and bake at 180 degrees for 10 minutes.
- Remove the tray from the oven and place on the counter, now using a spatula or something similar, break up and stir up the crumble well.
- Return to the oven for another 2 minutes and repeat the process until the crumble is golden brown all over.
- To Serve:
- This just doesn’t get any easier. Simply remove the strawberry crème from the fridge about 30 minutes before serving so it is not fridge cold when serving, this really helps bring out the flavors.
- When you are ready to serve cover each ramekin with the crumble mix, which you may need to break up a little more. Serve on a side plate or saucer, enjoy!
More by Richie Wilson:
- Barbequed Leg Of Lamb with Rosemary Marinade and Granny's Potatoes with Summer Salad
- Burger and Chips
- Hot Chocolate Fondant - Lemon And White Chocolate Mini Eggs In Orange Caramel Sauce