Glazed Fruit Creams
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ⅔ cups double cream
- 1 Orange (finely grated zest)
- 4 egg yolks
- 3 tsps Corn starch
- 2 Tbsps caster sugar
- 4 Tbsps brown sugar
- To decorate
- 1 segmented Orange
- 1 handful Raspberries
- 1 handful Blackberry
- mint
Preparation
Kitchen utensils
1 Cutting board, 1 Bowl, 2 ice-cube trays, 1 Measuring cups, 1 Citrus juicer, 1 Punch bowl, 1 Teaspoon, 1 Large knife, 1 Fork, 1 Paper towel, 1 Small knife
Preparation steps
1.
Lightly butter 4 ramekins.
2.
Heat the cream and orange zest in a pan until it just begins to boil, then remove the pan from the heat.
3.
Mix together the egg yolks, cornflour and caster sugar in a bowl. Pour over the hot milk, whisking all the time, then pour the mixture back into the saucepan, return to a low heat, and cook gently until the mixture thickens and coats the back of the spoon.
4.
Pour the mixture into the ramekins, cover with cling film and chill for at least 6 hours.
5.
About 15 minutes before serving, sprinkle the demerara sugar over the tops of the crème brûlées. Place under a hot grill, or caramelise with a blow-torch until the top is golden brown. Cool for 10 minutes, then decorate with the orange segments, raspberries, blackberries and mint leaves.
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