Today we’d like to share this classic recipe with you all sent in from the:
HERB GARDEN BRASSERIE AT SPA AT YE OLDE BELL
Serves: 6
Ingredients
For Caramel
150 g Caster Sugar
4 tbsp water
For Custard
400 ml milk
3 eggs and 1 yolk
90 g caster sugar
½ vanilla pod scraped
For White Chocolate Soil
100 g white chocolate
Strawberries for garnish
Method
Put the 150 g of sugar in to a pan and add the water. Stir the sugar over a low heat until the sugar has dissolved. Turn up the heat and allow to bubble. The syrup will become thicker as the water evaporates and at this stage you must not stir.
When the syrup begins to colour swirl the pan – it will only take a minute or so to achieve the desired golden caramel colour and then remove from the heat.
Heat oven to 140 c/120 fan. Next pour caramel into ramekins.
Put milk in a pan on a medium heat along with the vanilla pod. Crack all your egg into a mixing bowl and add the 90 g of caster sugar whipping up until light. Once your milk is almost boiling add to the egg mixture and continue whisking. Pass through a sieve into a jug then add to the ramekins.
To cook put the ramekins into a deep tray and fill with warm water half way up the ramekin. Put into the oven for about 30-40 minutes until the custards have set. Refrigerate until completely cool. Ideally it us best to make them the day before consuming.
Next make the chocolate soil. Heat the oven to 180 c. Smash the white chocolate up in a tea towel with a rolling pin. Spread equally over a grease proof tray and bake for 5 minutes or until the chocolate starts to colour. Stir with a wooden spoon very carefully as will be very hot. Back into the oven for a further 2 minutes until the chocolate has a caramelized look to it. Repeat if necessary then cool.
To plate go around the edge of the ramekins with a knife and turn out. Sprinkle the carmalized white chocolate around the outside and garnish with fresh strawberries.
Enjoy…
We’d love to hear your comments and feedback on this recipe. It’s good to share experiences…