Work busyness and lack-of-sweet-toothiness has meant that my kitchen baking creativity has been amiss of late. So this week's recipe comes courtesy of my talented sister-in-law, Kirstin, (pictured below at the Hamilton Botanical Gardens in New Zealand), who I recently had the pleasure of meeting for the first time while travelling to Australasia.
Aussie born Dr K is quite a dab hand in the kitchen, who (appears to) enjoy effortlessly cooking up a storm together with her hubby, Dr A (my hubby's bro). They own the most beautiful and funky Asian-inspired bowls (as pictured), which I secretly covet. :-)
- 600 mls cream (heated till scalding point and infused with lemongrass/ginger)
- 1/4 cup of castor sugar and 6 egg yolks (creamed together)
- Combine above and sieve (to remove any bits of cooked egg or milk skin).
- Place in 6 ramekins.
- Blow torch off the air bubbles.
- Place a tea towel on the bottom of an oven tray.
- Heat oven to 120-130 degrees Celsius and bake for 30-40 minutes till brulee is set on edges/slightly wobbley in middle (each person's oven is different, so you may need to modify this).
- When good and set and ready to serve, sprinkle demerara sugar on top and caramelise with a blow torch (or under a hot grill).
My sincere gratitude to Kirstin and Alex for unfailingly providing the most awesome gluten-free and corn-free food during our visit. We had an awesome time from start to finish!