griottines with silky smooth cream custard
You will need:(serves 6 to 8)
- Egg yolk 100g
- Caster Sugar 65g
- Thickened Cream 500 ml
- 1 teaspoon Heilala Vanilla Paste
- Caster sugar to caramelise
- Griottines Morello Cherries
Preheat oven to 110˚C
Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into small pieces, and add them to the cream.
Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
In a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened.
Strain the mixture through a fine sieve into a large jug, and then use this to fill six ramekins or crème brûlée dishes to about two-thirds full. Add 4-6 Griottines to each ramekin.
Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides. (This is called a bain-marie.)
Place the bain-marie onto the centre shelf of the oven and bake for 1 hour 30 minutes, or until the custards are just set but still a bit wobbly in the middle.
Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chef’s blow-torch or under a grill.