HFG berry brûlée
(at time of publication)
- ½ cup skim milk
- 1 ½ tablespoons custard powder
- 375ml can 'light and creamy' evaporated milk
- ⅓ cup white sugar
- 2 teaspoons vanilla essence
- 4 egg yolks
- 6 teaspoons white sugar, for caramel
- ¾ cup berries (frozen or fresh)
1 Preheat oven to 160ºC. Place 6 ramekin dishes (125ml capacity) in a large roasting pan.
2 In a medium heavy- bottomed saucepan, combine the trim milk, custard powder, evaporated milk, sugar and vanilla; whisk until smooth. Bring to the boil over medium heat, stirring often, until the mixture thickens slightly. Remove from heat.
3 Place the egg yolks in a small bowl; whisk lightly to combine. Add a small amount of the hot custard to the yolks while stirring. Pour this mixture into the saucepan, whisking as you do so.
4 Divide berries between the ramekins. Pour hot custard over the top. Pour hot water into the roasting dish to make a water bath for the custard. Bake for around 25-30 minutes, or until the custard is set. Remove ramekins from the water bath and refrigerate several hours, or until completely cold. When ready to serve, sprinkle 1 teaspoon of sugar on top of each ramekin. Place under a hot grill and cook until the sugar is caramelised.
Nutrition Info (per serve)
Total fat 4.5g
–Saturated fat 1.7g
Dietary fibre 0.3g
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