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Clemengold Crème Brûlée

Clemengold Crème Brûlée With Clemengold Sugar


We didn’t think Crème Brûlée could get any more delicious but it can!

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
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Clemengold Crème Brûlée
2 ½ C (625 ml) fresh cream
zest of 1 ClemenGold
70 g castor sugar
1 vanilla pod, split and the seeds removed
4 large egg yolks

Clemengold Sugar
zest of 2 ClemenGolds
50 g castor sugar

Clemengold Crème Brûlée
Preheat the oven to 150 °C.

Heat the cream in a saucepan with the zest. Stir in the sugar, add the vanilla seeds and continue stirring until the sugar has dissolved.

In a large bowl, beat the egg yolks with a whisk until they are thick and light in colour.

Pour the hot cream mixture over the egg yolks (do a little at first to temper), then add the rest stirring all the time.

Strain the mixture through a sieve to remove any lumps and pour it into 6 small bowls.

Place the bowls in a large roasting pan and fill the pan with water until it comes half way up the bowls. Bake for 60-70 minutes.

They should be wobbly but firm when they are done. Allow them to cool and place them in the fridge to cool and set over night.

ClemenGold Sugar
Zest the ClemenGolds and rub the zest into the castor sugar. Leave over night to dry out and then push the infused sugar through a sieve to remove any larger bits.

Sprinkle a teaspoon of the infused castor sugar over the top of each dessert and caramelise the sugar evenly with a kitchen blowtorch.

Return to the fridge to set before serving.