Wednesday, 13 February 2013

A Valentine's Day recipe - John Waite's Raspberry and Rose Crème Brûlée


What could be a more delicious and luxurious dessert than Crème Brûlée?


As a little treat for Valentine's Day eve we have a special foodie guest post with a romantic twist, from the winner of The Great British Bake Off, John Waite.



John Waite's Raspberry and Rose Crème Brûlée


I think Crème Brûlée has to be one of the most romantic things you could possibly bake. Breaking through that caramelised sugar crust, and plunging into the set custard is nothing short of lovely, and if you served this to your valentine, I can guarantee that they'll be around for more a year later. My rose and raspberry version is so delicious, that it would stop even cupid in his tracks.
Ingredients - Serves 2

About 10 raspberries
250ml whole milk
50g caster sugar
1/2tsp rose water (or a little more to taste)
Pink food colouring (optional)
3 yolks from large eggs
2tbsp demerara sugar

Method

Preheat the oven to 150C/gas mark 2 and divide the raspberries between two ramekins.


Put the milk and half of the caster sugar into a medium saucepan and heat gently until you can't quite hold your finger in it. Remove from the heat and add the rosewater, tasting to ensure it is perfectly perfumed. Add a drop of food colouring, if using, and mix to a pale pastel pink. Set aside until needed.

Place the egg yolks and remaining caster sugar into a mixing bowl and whisk together until the eggs turn a little paler and the sugar has dissolved into the eggs. When the eggs are paler and fluffier, slowly pour in the milk mixture whilst continuing to whisk gently. Divide this between the two ramekins and place into a roasting tray or dish. Fill the dish with enough hot water so that it comes halfway up the side of the ramekins, then place into the oven and bake for 40-45 minutes, or until the custard is just set with a very slight wobble in the middle. Allow to cool completely before refrigerating for at least two hours.

Just before serving, remove the custards from the fridge and sprinkle each with demerara sugar, shaking the ramekins so that the sugar is evenly distributed. Using a cook’s blowtorch, caramelise the sugar until it melts and chars slightly.


If you don't have a blowtorch, simply place the custards under a hot grill until the sugar has melted and darkened, being careful not to burn it too much as this will make it very bitter. Serve immediately. 

John Whaite will be featuring at Cake International - The Sugarcraft, Cake Decorating & Baking Show taking place at EventCity, Manchester from 8-10 March.  We will be going along too and covering and exploring the latest ideas, supplies, competitions, demonstrations and workshops from the industry’s experts. 

For more information visit www.cakeinternational.co.uk, tweet @thecakeshows or find them at Cake International on Facebook.