cream Archives

Prawns and

Dark chocolate pâté with toasted brioche

30 minutes

South African

Orange-and-pistachio bread pudding

45 minutes

Great value

Meatball lasagne

70 minutes

Butternut-and-coconut crème brûlée

Serves 4

Difficulty Easy

Prep Time 45 minutes, plus chilling time

Cooking Time 30 minutes

Ingredients

2 cups cream
1 vanilla pod, seeded (or 1 t vanilla paste)
45 g toasted coconut flakes
7 free-range egg yolks
100g sugar
½ cup butternut purée/soup
caster sugar, to brûlée

For the oat streusel:

50 g butter
50 g flour
50 g brown sugar
50 g oats
¼ t ground cinnamon

For the sage-and-white chocolate yoghurt:

½ cup cream
2 T sage
100 g white chocolate, melted
1 cup full-cream plain yoghurt

Method

1. Preheat the oven to 160°C. Grease 4 ramekins and place in a deep baking tray. Heat the cream then remove from the heat. Add the vanilla and coconut and allow to infuse for 30 minutes.

2. Whisk together the egg yolks and sugar. Strain the cream, then return to the heat. Add a little warm cream to the egg mixture, whisk, then return to the pan. Add the butternut soup and cook for 5 minutes.

3. Divide the mixture between the ramekins, then pour enough water into the baking tray to come halfway up the sides of the ramekins.

4. Bake for 20–25 minutes or until set, then chill for at least 30 minutes. Once set, sprinkle over the sugar and brûlée using a blowtorch.

5. To make the streusel, mix all the ingredients until combined. Bake at 170°C for 10–15 minutes on a tray lined with parchment paper.

6. To make the yoghurt, heat the cream and sage in a saucepan and infuse for 10 minutes off the heat.

7 Strain the cream, pour over the chocolate and mix until the chocolate has melted. Add the yoghurt and chill to set. To serve, spoon the yoghurt over the brûlée and sprinkle with the streusel.

Find more butternut recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones

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Butternut-and-coconut crème brûlée

Butternut-and-coconut crème brûlée

Ingredients

Method