Autumn Crème brûlée
3 egg yolks
3 tbsp white sugar
300 ml cream
1 vanilla pod
4 large feijoas
2 small figs
4 tsp brown sugar
In a pot mix the egg yolks with the white sugar, add the cream, the vanilla pod, and bring to a gentel boil. Stir until the crème set, then remove the vanilla pod (this can be washed well, then air dried, and used again).
Peel the feijoas and cut into quarters, divide the fruit between four ramekins, and pour the crème on top.
Cut the figs into two halves and place on top. Refrigerate for at least 4 hours. 1 or 2 hours before serving sprinkle the tops with brown sugar and place under the grill until the sugar starts to babble. Let it cool down and then place back into the fridge (but do not leave it there too many hours or the crust will turn soft).
Notice that I didn't use one of those torches or hot irons to make the 'brûlée', I don't have them, but I find the grill perfect for this, especially when using brown sugar.
I picked more figs from the tree up the road, and still have plenty of feijoas, but now my kitchen really looks, and smell, like a country kitchen, and for this I need to thanks Sue.
She went to the South Island and brought me back a basket of nuts (walnuts, hazelnuts and almonds), and she also went to pick apples in one of the heirloom Oratia orchards, and got me some lovely old fashion apples. Thank you Sue!
Photos and Recipes by Alessandra Zecchini ©