Crème brûlée is my signature dish; my boyfriend often tells me that it is pretty much what sealed the deal for him. It means ‘burnt cream’ and traditionally has a layer of hard caramel on top. Since burnt sucrose is not part of a primal diet, I have tweaked my recipe slightly. Instead of caramelising pure sugar, I have caramelised seasonal fruit to serve with the custard. In this case, it was succulent summer strawberries.
Crème brûlée is known as a French dessert, however there are variations of it such as the British version “Trinity Cream” or Crema Catalana, a similar Catalan dish which is traditionally served on St Josephs Day (which, ironically, is my boyfriends birthday).
- 500ml fresh cream
- 1 vanilla pod, split down the middle. Or vanilla essence
- 1/4 cup honey or maple syrup
- 5 egg yolks
- 1 tbsp butter
Pre-heat oven to 160°C. On the stove, gently heat the cream in a saucepan with the vanilla pod. Do not let it boil! While you are doing this, whisk the egg yolks with the honey until pale in colour. Once the cream is hot, slowly pour into the egg mix, stirring constantly. Whisk until thickened and smooth, then pour through a strainer into 6 ramekins.
Place the ramekins in a large roasting pan, then fill the roasting pan with warm water until the water is half way up the sides of the ramekins. Place in oven and bake for 30 – 35 minutes.
To caramelise the strawberries, melt the butter in a frying pan, then add sliced fruit. Fry gently until you see some browning of the strawberries.
Once the Crème brûlée is cooked, remove from oven and let them cool to room temperature, or refrigerate (depending on your preferences). Spoon the strawberries on top, and serve.