21st May 2020

Featured / Food / Isla Rechner

Honey and Lemon Crème Caramel with Crystallised Violet Blueberries

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Honey and Lemon Crème Caramel with Crystallised Violet Blueberries

Serves: 6

Cooks in: 1 hour

Difficulty: Difficult

Ingredients

Caramel
150g caster sugar
35ml water
Juice of ½ lemon

Custard
500ml full cream milk
50ml honey
Zest of 1 lemon
3 eggs
1 egg yolk
1 teaspoon vanilla paste
75g caster sugar

Crystallised Violet Blueberries
100g fresh blueberries
1 egg white, whisk lightly with a fork
60g caster sugar
10g crystallised violet

Tips

Crème caramel is a classic for a reason: the smooth satiny finish of the custard with the golden caramel pooling around its form is a showstopper dessert that, contrary to popular belief, doesn’t actually take too much effort. The honey and lemon elevate it to flavour punch status with the blueberries adding that welcome freshness along with the crystallised violet – it even tastes purple.

Method

1. Preheat oven to 150 degrees celsius.

2. In a small saucepan, place caster sugar and water slightly stirring to form a paste.

3. Place on a medium heat, ensuring you do not stir. Cook until you have a golden caramel.

4. Take off the heat, add the lemon juice and stir to combine. Pour the caramel evenly between 6 dariole moulds.

5. Place all the custard ingredients in a bowl, whisking to combine. Pour into a jug and divide custard between the moulds.

6. Place moulds in a roasting dish, pour warm water to halfway up the moulds. Bake for 32 minutes or until the custards have just a very slight wobble.

7. Remove from the oven and leave to cool in the bain-marie, then transfer them to the fridge to cool completely and set. When ready to serve dip each mould in hot water for 10 seconds and tip onto a plate. Serve with crystallised violet blueberries (recipe below).

8. In a food processor, place caster sugar and crystallised violet, blending to form violet sugar. Using a toothpick, pierce a blueberry dipping first in the loose egg white following by rolling it in the violet sugar. Place on a board to dry.

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Isla Rechner
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As group pastry chef of Granger & Co., London-based Isla Rechner can mostly always be found cooking up a storm with her delicious pastry recipes. Over the years, her style has been heavily influenced by growing up around delicious produce in her native South Africa. Her penchant for exploring the world, as well as her upbringing, helps her create eclectic dishes that are full of fun – sunshine food, if you will.

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