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Hungerford Hill Muscat Crème Brulee
Prep Time: 20-30 minutes
Cook time: 45 minutes, plus cooling and setting
400 ml Thickened Cream
5 egg yolks
80 g Caster sugar, plus extra for caramelising
100 ml Muscat Liquer
1 Vanilla Bean or 1 tsp Extract
Your favourite biscuits to serve it with, I love Ginger biscuits with them, the spice and toasty flavour marry beautifully.
1 Small pot
1 mixing bowl
4 Brulee ramekins or oven proof dishes of 125-150ml size
1 whisk and wooden spoon
small deep baking tray large enough to fit ramikens
1. Preheat oven to 140c (130 if fan forced)
2. Add cream, vanilla and Muscat to a small pot and slowly bring to just below simmer
3. In a mixing bowl whisk egg yolks with the sugar until well incorporated, but do not aerate.
4. Slowly add the hot cream mix about 50 ml at a time while stirring the eggs until all is mixed in. you need to keep the eggs moving to prevent them curdling, but again to not aerate and create too many bubbles.
5. Boil the kettle with about 1 – 1 ½ L of water
6. Place ramekins into the baking tray
7. Pour mixture into ramekins
8. Pour boiling water into the tray until it comes two thirds of way up the outside of the ramekins.
9. Place in oven and loosely place a piece of foil over the top of the whole tray.
10. Bake for 45 minutes or until they are set but still a little wobbly like jelly.
11. Let cool on the bench for 15 minutes.
12. Take ramekins out of the tray and place in the fridge uncovered to set for atleast 4 hours
13. When ready to serve, put about 1 heaped tablespoon of sugar on top of each crème brulee and melt with a blow torch to caramelise until golden brown. Do this slowly as to not burn the sugar.
14. Serve with Ginger biscuits and a glass of chilled Muscat.