Mandarin crème brulee, with madeleines
With Martin Bosley
Cost: $3.75 each
Time: 2 hours
5 egg yolks
75g caster sugar
4 tbsp sugar for caramelising the tops of the custards
Preheat the oven to 180C.
Grate the zest from the mandarins and set to one side, and squeeze the juice into a small bowl.
Heat the cream with the mandarin zest and simmer for 3 minutes to allow the flavours to infuse.
Remove from the heat and set aside for 20 minutes.
Beat together the egg yolks and first measure of caster sugar until pale and creamy. Add the juice from the mandarins. Strain the hot cream and stir it into the yolk mixture.
Return the custard to a low heat and stir it continuously with a wooden spoon until it begins to thicken, whisking quickly when it does. This should take about 10-15 minutes.
Once the custard is almost set, remove from the heat and pour it into the 4 ramekins.
Stand the ramekins in a baking dish with enough water to come halfway up the sides.
Put the dish into the oven and bake for 20 minutes.
Remove the ramekins from the oven and refrigerate for 1 hour at least, before serving.
Divide the second measure of sugar and sprinkle evenly over the
top of each custard, then spray with a little water. Melt the sugar
under a grill until it has caramelised to a rich golden brown.
Alternatively, use a kitchen blowtorch.
(TX: 29 August 2011)