Parmesan and Thyme Crème Brulée

A small tasty treat


Serves: 4
Cooking time: 30 Minutes


Ingredients:
  • 500ml (2 cups) Fresh cream
  • 2 Garlic cloves, peeled and bruised
  • Small handful thyme sprigs + extra, to sprinkle
  • 200g Parmesan, grated
  • 6 Egg yolks
  • Knob butter, to fry
  • Ciabatta, thinly sliced
  • 30ml (2 tbsp) Castor sugar
  • Pinch salt


Method:
  1. Preheat the oven to 180°C and place 4 individual-serving ramekins/mini serving pots in a large, deep roasting tray. Set aside until needed.
  2. Combine the cream, garlic cloves and thyme sprigs in a medium saucepan. Bring to simmer over medium heat. Add the Parmesan and heat, stirring, 3 minutes or until smooth. Lightly beat the egg yolks in a medium bowl. Whisk a little of the hot cream mixture into the egg yolks and then transfer the egg yolks mixture to the cream in the saucepan. Whisk to combine, then strain through a fine mesh sieve into a large bowl, and discard the garlic and thyme sprigs.
  3. Divide the cream mixture evenly among the ramekins. Pour just enough hot water into the roasting tray to come 3/4 up the sides of the ramekins. Bake the custards until just set, but still slightly wobbly in the centre, about 20 minutes. Remove from oven and use a kitchen towel to transfer the ramekins from the water bath to a surface.
  4. Place a large frying pan over high heat, add a knob butter and fry the ciabatta slices on both sides to a light golden colour, 2-3 minutes. Combine the castor sugar and the salt in a small bowl. Sprinkle the sugar mixture over the 4 custards and use a kitchen blowtorch in a circular motion above the sugar until the sugar melts and caramelises, about 1-2 minutes. Serve with the ciabatta toast alongside and garnish the crème brulée with a sprinkling of thyme.

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