Bonjour my lovely readers!!I know it’s been a while since my last post but there was a good reason for it….I was in France!! Hence you can guess what this post will be about 😉
Despite being there mainly for work, I made the most of my downtime as it was always a dream of mine to be Parisian and you only live once right?!
I had been to Paris before but always doing the same touristy stuff so this time I made it a point to not do that as much. I decided to check out the lesser known museums, walked everywhere until I got lost, made some great friends, ate a Croissant everyday and overdosed on Cheese, navigated through their crazy metro system and I even ate escargot!
I was also on the hunt for one of my favourite non Persian desserts; Creme Brûlée. Of course being in France I was spoiled for choice, which brings me to what I would like to share with you all. A recipe I came up with a couple of years ago which I submitted to MKR as one of my dishes, it’s a Persian fusion take on this classic dessert. If you are an avid cook I urge you to give this one a go.
Azzy’s Creme Brûlée
Prep time 4hours Cook time 45 mins Serves 6 Skill level Moderate
INGREDIENTS 6 egg yolks 600ml cream 300ml milk
8 cardamom pods (smashed)
1 Vanilla bean pod (split)
80g caster sugar
1tbsp rose water
100g Coarsely chopped pistachios
Extra sugar for caramelising (1 tbsp per serving) 2tbsp brown sugar
1 tsp ground cardamom
- Medium hand whisk (balloon whisk)
- Small blow torch
- Butane gas
1. On a low heat stove top heat the cream and milk in a deep saucepan.
2. Scrape the vanilla beans using a knife and add to mixture, also add the whole bean. 3.Add the crushed cardamom pods and stir with wooden spoon. Bring mixture to a gentle simmer, do not boil the mixture.
4.Peel and finely slice the quince into 1 cm thickness strips.
5.Into a hot pan, sauté the quince strips with brown sugar and ground cardamom until the quince has softened. Take the quince mixture off the heat and leave aside.
6.In a separate mixing bowl mix the eggs and sugar until egg yolks change colour and become more light.
7.Slowly add the cream mixture to the eggs and mix consistently to temper the eggs.
8.Keep adding the cream mixture until the majority of the cream mixture is incorporated into the eggs.
9. Transfer the egg mixture back into the saucepan and put back on stove to heat. This is now the creme anglaise.
10. Pre- heat the oven to about 160 degrees.
11. Line the bottom of 10cm diameter ramekins with the individual quince strips.
12. Check to see whether the creme anglaise is ready by placing the back of a wooden spoon into it and the custard should coat it, then run your finger through it to create a clear line.
13. Once the creme anglaise is ready, take it off the stove and strain it through a sieve to remove the pods and make it silky.
14. Add the pistachios to the custard and pour into ramekins 2/3 of the way.
15.Place ramekins onto a pan and add hot water around the ramekins up to half their height. This creates a humid environment for the creme brûlées once placed into the oven.
16.Bake for 35 mins until they wobble when touched.
17.Take out of oven and place on bench top to cool.
18.Cover with plastic and refrigerate for 4 hours.
19.Remove from fridge and cover the top with a thin layer of sugar.
20.Using a blow torch, in a circular motion evenly to caramelise the sugar.
21.Refrigerate for 5 mins before serving. Bon Appetit!
Random fun fact; Creme Brûlée means burnt cream….and that’s probably the extent of my French so on that note I will leave you.
Till next time Xx