Thursday, January 3, 2019

Spiced Creme Brûlée with bourbon and vanilla cherries

This is a dessert for a very special occasion.  I have adapted this wonderful recipe by Katrina Meynink to Thermomix.  I was drawn to the recipe as I know how great the Thermomix is at making custard.   Also love Creme Brûlée's.  The Whiskey ( Bourbon ) is a perfect match for the large ripe cherries.  I think a good Brandy would also be nice.
The original recipe states 8 to 12 serves.  I think we must be piggies as I made 6 and no one complained
Instead of the large dish,  I used 6  Cast Iron Le Creuset pots.

50 mls milk
450 mls cream.
1 1/2 Tablespoons of Whiskey
1 teaspoon vanilla seed paste
70g castor sugar
8 egg yolks
1 teaspoon mixed spice

Rapadura or brown sugar to sprinkle

3/4 cup of pitted cherries, ( I doubled these)
1Tablespoon Whiskey, ( I doubled this )
1 teaspoon vanilla bean extract, ( I doubled this )

Pit Cherries and mix with Whiskey and Vanilla and set aside.
( it is a good idea to count the cherry pips to see they match with the number of Cherries)

Set oven 115C FF

Into TMX bowl place ingredients for custard, milk, cream, mixed spice, vanilla, whiskey , castor sugar and egg yolks.
Mix speed 6 /10seconds
Cook at 100 degrees/10 minutes/ speed 1 1/2
Strain through a fine sieve into a jug.
Pour into   6 oven proof dishes.
Stand dishes into a baking dish and pour boiling water to come 1/2 way up dishes.
Bake for approximately 45 minutes.  that is until custard is lightly set. they will firm up when cool.
Remove from water bath and cool on bench,  then refrigerate.


Just before serving, place the custards on an oven tray,  scatter generously with the Rapadura sugar and place under a preheated grill.
Stand and watch as the sugar can burn very quickly. Turn the tray around so that the sugar melts evenly.
It will set into a toffee crust as it cools.
Allow 15 minutes cooling time before you serve as the dishes will be hot.
Serve topped with cherries.

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