Morish Butternut Crème Brûlée
- Prep time:
- 15
- Cook time:
- 50
- Temperature:
- 150°C
- Serves / Makes:
- 4 ramekins
- Effort:
- Moderate
Ingredients
- 1 cup chopped and peeled butternut
- 2 cardamom pods
- 1 tsp ground cinnamon
- 1 small bay leaf
- 1/2 tsp mixed spice
- to taste Salt
- 1 1/2 cups cream
- 1 egg yolk
- 1/2 tsp vanilla essence
- 1/4 cup brown sugar (or less if your butternut is sweet)
- 1/2 cup white sugar for brûléeing
Method
- Place the butternut, cardamom pods, cinnamon, mixed spice, bay leaf and ¼ cup water in a small pot.
- Cover and steam for 10–15 minutes, or until the butternut is completely soft.
- Allow to cool, then remove the cardamom pods and bay leaf.
- Blend the butternut until smooth, then allow to cool completely before continuing.
- Add the cream, egg yolk, vanilla essence and sugar. Blend until smooth.
- Lightly grease the ramekins with non-stick spray and divide the mixture between them. Place in a deep roasting tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins. Bake at 150C for 35–40 minutes, or until just set with a slight wobble in the centre.
- Remove the ramekins from the water bath and allow to cool. Refrigerate for at least 2–3 hours, or overnight for best results.
- Sprinkle an even layer of the extra sugar over each chilled brûlée. Place under a hot grill for 5–8 minutes, or until the sugar has melted and caramelised, watching closely to prevent burning.
- Allow the caramelised topping to cool and harden for 5–10 minutes before serving.
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