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Creme Brulee with Grapes
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Creme Brulee with Grapes
- Preparation time: 30 minutes
- Cooking time: 30 minutes
- Total time: 1 hour, plus overnight chilling
Serves: 6
Ingredients
- 185-250g large white grapes, peeled, split and seeded
- 500ml double cream
- 1/2 vanilla pod, split in 2
- 6 egg yolks
- 1 ½ tablespoons vanilla sugar, or caster sugar
- Sieved caster sugar, for top
Method
- Spread the grapes in a single layer in the bottom of a fireproof dish. Heat the cream slowly in a small pan with the vanilla pod. Just before it boils, remove from the heat, cover and stand for 20 minutes. Then remove the pod and reheat the cream.
- Beat the eggs in a bowl, add the sugar while beating, then add the hot cream. Stand over a pan of simmering water and stir until it has thickened enough to coat the back of a wooden spoon (this should take 8-10 minutes). Once it reaches this point, remove from the heat and pour through a strainer onto the grapes.
- Bake for ten minutes at 150°C/gas 2, then remove from the oven and leave to cool. Later, make an even layer of sieved caster sugar about 2mm thick over the surface of the dish. Brown under a very hot grill, turning the dish so that the sugar browns evenly. Cool again, and chill for several hours, or overnight, before serving.
Comments
This recipe was first published in January 2000.
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