Crème Caramel & Poached Fruit

Combining smooth caramel custard and citrus fruit with a hint of vanilla, this make ahead dessert is ideal for a winter dinner party.

 

Makes 14 ramekins


INGREDIENTS CRÈME CARAMEL

1 ¼ pint of milk

¼ pint of cream

3 oz sugar

6 eggs

1 vanilla pod

350g caster sugar for caramel

 

METHOD CRÈME CARAMEL

• Place 350g sugar into a pan and heat gently, stirring occasionally until sugar is auburn in colour and turned to a caramel. Add a dash of water and stir, but be careful as it may spit..


• Pour the caramel into the ramekins, just covering the bottom, leave to set at room temperature.

 

• Boil milk, cream and vanilla pod and pour over whisked eggs and sugar.

 

• Strain this and blend using a whisk then pour over cooled caramel in ramekins.

 

• Put ramekins into a bain marie and cover with foil. Cook in the oven at 150°C for 30-40 minutes until cooked. It should wobble slightly when you touch the surface but should not be liquid in the middle. Set aside to cool.

 

 

INGREDIENTS POACHED FRUIT

4 oranges

4 limes

4 grapefruits

150g vanilla sugar

 

METHOD POACHED FRUIT

• Peel the fruit with a knife, strip the bitter pith and carefully cut into segments, keeping any imperfect ones to one side.


• Squeeze out the juice from the discarded pieces of fruit and boil with the vanilla sugar until tiny bubbles appear on the surface. Add the segmented fruit.

 

• Leave for 30 seconds then take out.

 

• Pour the fruit into a container and cover with the liquid.

 

• Cool and refrigerate.

 

 

 

Recipe courtesy of Steve Waites, proprietor of Belle House Restaurant Deli-Traiteur, Bridge Street, Pershore, WR10 1AJ.

 

www.belle-house.co.uk

 

 

 

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