Skip to main content

Autumn Fruit, Autumn Crème brûlée







 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 ©
Labels:

Comments

  1. Food Glorious Food!May 14, 2011 at 11:31 PM

    They are so gorgeous! I would love to have them in my garden with a cup of tea!

    ReplyDelete
  2. Gloria BakerMay 15, 2011 at 9:07 AM

    I love these creme brulée Alesandra look amazing! gloria

    ReplyDelete
  3. SwathiMay 15, 2011 at 11:11 AM

    You make awesome creme brulee, love it

    ReplyDelete
  4. Priya SureshMay 16, 2011 at 6:54 AM

    Marvellous and inviting creme brulee..lovely!

    ReplyDelete
  5. aipiMay 16, 2011 at 2:23 PM

    I am so ready to jump and grab one of those ramekins ~ looks simply mouth watering. Loved the autumn flavors in there :)
    US Masala

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more