Serves : 4 servings
Ingredients :
Ingredients :
1) CREAMY MILK 250ml (9fl oz), preferably non-homogenized
2) FRESH ROOT GINGER 40g (1½oz) piece, unpeeled and coarsely chopped
3) GREEN CARDAMOM PODS 4–5, lightly crushed
4) DOUBLE CREAM 450ml (16fl oz)
5) VANILLA EXTRACT a few drops
6) EGG YOLKS 6
7) CASTER SUGAR about 150g (5½oz)
8) POWDERED SAFFRON a good pinch, or according to taste
2) FRESH ROOT GINGER 40g (1½oz) piece, unpeeled and coarsely chopped
3) GREEN CARDAMOM PODS 4–5, lightly crushed
4) DOUBLE CREAM 450ml (16fl oz)
5) VANILLA EXTRACT a few drops
6) EGG YOLKS 6
7) CASTER SUGAR about 150g (5½oz)
8) POWDERED SAFFRON a good pinch, or according to taste
Preparation Method :
- Preheat the oven to to 150°C/300°F/Gas Mark 2 and set out 4 × 150ml (5fl oz) ramekins.
- Put the milk, ginger and cardamom pods into a heavy-based saucepan and bring gently to the boil. Lower the heat and simmer until the milk has reduced by about three-quarters to 100ml (3½fl oz). Keep scraping down the sides of the pan during this reduction to prevent wastage and burning.
- Allow to cool slightly, then transfer to a blender and whiz to a purée. Pass the mixture through a sieve, using the back of a spoon to press all the milk into a bowl. Discard the solids, or use them to make tea.
- Return the milk to the pan, add the cream and bring to a simmer over a medium heat.
- Add the vanilla extract. Stir well and slowly return the mixture to a simmer.
- Meanwhile, put the egg yolks and 115g (4oz) of the caster sugar into a bowl and whisk together until frothy. Add the cream mixture and beat well. Return the mixture to the pan and stir over a gentle heat for 1–2 minutes, until the sugar has dissolved. If you want to make this in advance, at this point the mixture can be cooled, then covered and chilled for up to 24 hours.
- Add the saffron a bit at a time, until the mixture has the colour you want (we like it to be quite deep).
- Pour the mixture into the ramekins. Place in a deep baking tray and pour in enough hot water to come halfway up the sides of the dishes. Place in the oven and cook for about 30–35 minutes, until firm but still with a slight wobble in the centre. Set aside to cool, then cover in clingfilm and store in the refrigerator until needed.
- When you’re ready to serve, preheat the grill on its highest setting, or get out a kitchen blowtorch. Sprinkle half the remaining caster sugar over the cream mixture in the dishes. Heat under the grill or with the blowtorch until a thin layer of caramel forms. Sprinkle the rest of the sugar over the caramel and grill or blowtorch again to form a thick crunchy layer.
- Serve immediately, or within 2–3 hours, so that the brulue topping is still crisp.
- Put the milk, ginger and cardamom pods into a heavy-based saucepan and bring gently to the boil. Lower the heat and simmer until the milk has reduced by about three-quarters to 100ml (3½fl oz). Keep scraping down the sides of the pan during this reduction to prevent wastage and burning.
- Allow to cool slightly, then transfer to a blender and whiz to a purée. Pass the mixture through a sieve, using the back of a spoon to press all the milk into a bowl. Discard the solids, or use them to make tea.
- Return the milk to the pan, add the cream and bring to a simmer over a medium heat.
- Add the vanilla extract. Stir well and slowly return the mixture to a simmer.
- Meanwhile, put the egg yolks and 115g (4oz) of the caster sugar into a bowl and whisk together until frothy. Add the cream mixture and beat well. Return the mixture to the pan and stir over a gentle heat for 1–2 minutes, until the sugar has dissolved. If you want to make this in advance, at this point the mixture can be cooled, then covered and chilled for up to 24 hours.
- Add the saffron a bit at a time, until the mixture has the colour you want (we like it to be quite deep).
- Pour the mixture into the ramekins. Place in a deep baking tray and pour in enough hot water to come halfway up the sides of the dishes. Place in the oven and cook for about 30–35 minutes, until firm but still with a slight wobble in the centre. Set aside to cool, then cover in clingfilm and store in the refrigerator until needed.
- When you’re ready to serve, preheat the grill on its highest setting, or get out a kitchen blowtorch. Sprinkle half the remaining caster sugar over the cream mixture in the dishes. Heat under the grill or with the blowtorch until a thin layer of caramel forms. Sprinkle the rest of the sugar over the caramel and grill or blowtorch again to form a thick crunchy layer.
- Serve immediately, or within 2–3 hours, so that the brulue topping is still crisp.
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