Sweet treat recipes Archives

Berry recipes

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

20 minutes

Cake recipes

Chocolate-toasted-coconut-almond-marshmallows

2 minutes

Sauce recipes

Ombre buttercream iced amasi cake with a brandy snap crown

45 minutes

Cake recipes

Classic crème brûlée

45 minutes

Classic crème brûlée

Serves 4

Difficulty Easy

Prep Time 2 hours

Cooking Time 45 minutes

Ingredients

4 free-range egg yolks
50 g sugar, plus extra for caramelising
2 cups cream
1 t vanilla extract

Method

Preheat the oven to 150°C.
Beat the egg yolks with the sugar until light and creamy. Heat the cream in a saucepan over a medium heat until a skin forms on the surface. Remove from the heat and add the vanilla extract or the seeds of ½ vanilla pod.
Pour the warm vanilla cream into the egg yolk mixture, whisking continually. Strain the mixture, divide between 4 ramekins and cover with foil.
Place into a bain marie (a larger container half-filled with water) and bake for 45–50 minutes, or until set. Chill for 2 hours.
Sprinkle over a thin layer of caster sugar and blowtorch until caramelised. Allow to cool slightly before serving.
If you don’t have a blowtorch, melt a little sugar in a pan until golden and caramelised and carefully spoon over the crème brûlées.

Cook's note: Who doesn’t love cracking the perfectly caramelised layer on the top of a crème brûlée to get at the silky custard beneath? And you don’t have to be a chef to get it right – but you will need a blowtorch. Get one.

Browse more warm desserts here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Blueberry-and-cherry pie

Strawberry-and-lemon sorbet with strawberry-and-butterscotch tart

Baked ice-cream pudding

Pear-and-pecan crumble

Chocolate-toasted-coconut-almond-marshmallows

Salted caramel

Lactose-free chiffon cake

Ombre buttercream iced amasi cake with a brandy snap crown

Naartjie-and-cardamom cake

Baked bananas

Crêpes Suzette

Classic crème brûlée

Classic crème brûlée

Ingredients

Method