‘A Dish From Dean’ – Crème Brulee with seasonal berry compote, shortbread biscuit
By ELEANOR MCGILLIE 7 October, 2018
Well, well well. Crème Brulee. That’s Sunday dessert sorted. This is a real easy recipe in this week’s ‘A Dish From Dean’. Australian Chef Dean Coppard shares a selection of his easy recipes with us every Sunday.
This week we get to learn how to make a fabulous Crème Brulee thanks to Live It Experience It Chef Dean Coppard who loves doing his bit to encourage people to get into the kitchen and enjoy cooking.
Dean is a huge fan of teaching his own children how to cook and spends a lot of his time mentoring young chefs coming into the industry, hosting cooking workshops, leading cookery demonstrations at major events.
This week’s recipe is an easy one so have a go and let us know how you get on. The end result will no doubt be absolutely scrumptious.
For the Brulee:
6 eggs yolks
100g of caster sugar
500ml of double cream
1 vanilla pod.
Method: In a stainless steel bowl whisk the egg yolks and the caster sugar together until combined. In a heavy bottom saucepan, warm the cream with the split vanilla pod in the cream mixture. Do not boil the milk but once its been simmered to a hot heat remove and whilst whisking the eggs mixture pour in the cream removing the vanilla pod.
Pour into ramekins until ¾ full and place the ramekins into a baking tray and carefully pour boiling water around the ramekins until the water reaches half way up the sides of ramekins. And bake in a pre-heated oven at 175c for 35/40mins wobble the baking tray and the brulee mixture should be firm, take out of the water and set aside.
For the berry compote:
500g of frozen berry’s
100g of caster sugar
100 ml of red wine
Method: place the berries in a pan, add the wine and the sugar, and simmer until a jam consistency is achieved.
For the shortbread:
50g of plain flour
50g of butter
85g of caster sugar
1 pinch of cinnamon
25g of rice flour
Method: beat the butter sugar and the butter together then add the flour and the cinnamon, roll out onto a floured surface until 1cm thick, cut into the desired shape and bake in a preheated oven at 180 for 8 -10 mins or until crispy brown.
To assemble: Sprinkle a little sugar on the top of the brulee and blowtorch until the sugar is burnt, add the berry compote and the shortbread.
Live It Experience It’ is a group of tourism businesses working together to promote our region through water, air and land based activities, food and drink and great places to stay. If you would like to become a member business in our ‘Live It Experience It’ cluster please submit your information through our online form – Sign Up Here. Pitch your business and meet like minded tourism businesses who you could cluster with. #liveitexperienceit