Home Chef - Series 4 – Episode 6
VANILLA CRÈME BRÛLÉE WITH POACHED IRISH APPLE COMPOTE
Serves 6
FOR THE CRÈME BRÛLÉE:
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8 egg yolks
150g (5oz) caster sugar
1 vanilla pod, split in half and
seeds scraped out
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600ml (1 pint) cream
300ml (1/2 pint) milk
spun sugar curls, to decorate
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1/2 vanilla pod, split in half
2 Bramley apples, cored and finely
diced
1 tsp fresh tiny mint leaves
FOR THE POACHED APPLE COMPOTE:
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300ml (1/2 pint) freshly pressed
apple juice
25g (1oz) caster sugar
1 cinnamon stick
1 star anise
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Preheat the oven to 115°C (230°F/gas mark 1/4).
To make the crème brûlée, Place the egg yolks in a large bowl with 125g (4 1/2oz) of the
sugar and the vanilla seeds. Whisk for about 5 minutes, until pale and fluffy and the mixture
holds a trail of the figure eight.
Meanwhile, place the cream and milk in a pan with the scraped out vanilla pod, then simmer
gently until the mixture just comes to the boil. Remove the vanilla pod, then slowly pour the
hot milk and cream into the yolk mixture, whisking continuously. Pass through a sieve into a
clean bowl.
Using a ladle, divide the mixture into 6 x 120ml (4fl oz) small dishes or ramekins in a baking
tin filled with enough boiling water to come halfway up the sides of the ramekins (this is
called a bain-marie). Cover tightly with foil and bake in the oven for 1 hour, until just set but
still with a slight wobble in the middle. Remove from the oven and leave in the bain-marie,
still covered with foil, for another 30 minutes before removing and allowing to cool
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completely. Transfer to the fridge and allow to set for at least 6 hours, or preferably
overnight.
To prepare the poached apple compote, place the apple juice, sugar, cinnamon, star anise and
vanilla pod in a pan and bring to the boil, stirring until the sugar has dissolved. Reduce the
heat and simmer for 2–3 minutes to allow the flavours to combine, then add the apples and
cook for another 4–5 minutes, until the apples are tender but still holding their shape.
Remove from the heat and leave to cool completely. Transfer to a rigid plastic container and
chill until needed, allowing the apples to come back to room temperature before using.
To finish the brûlées, sprinkle the remaining 25g (1/2 oz) of the caster sugar over the baked
custard in an even layer and use a blowtorch to melt and glaze the sugar until caramelised.
Arrange on plates. Stir the mint into the poached apples, then divide among small dishes and
place alongside the brûlées. Decorate with the spun sugar curls.
COOK AHEAD
This can be made up to 2 days in advance and kept covered in the fridge until needed. The
sugar for the brûlées just needs to be caramelised at the last minute.
For other recipes from the Home Chef Series please go to
Home Chef Series 4 Website
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