Great value Archives

Avocado recipes

American-style coconut flapjacks

20 minutes

Seafood recipes

Lemon posset with red-wine snow

10 minutes

Fruity dessert

Rose-and-ginger poached pears with mascarpone and crushed biscotti

40 minutes

Cake recipes

Strawberry-and-rose hot-milk sponge

30 minutes

Cake recipes

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes

Fruity dessert

Burnt brown sugar pineapple-and-coconut crêpes

20 minutes

Sweet treat

Classic crème brûlée

45 minutes

Classic crème brûlée

Serves 4

Difficulty Easy

Prep Time 2 hours

Cooking Time 45 minutes

Ingredients

4 free-range egg yolks
50 g sugar, plus extra for caramelising
2 cups cream
1 t vanilla extract

Method

Preheat the oven to 150°C.
Beat the egg yolks with the sugar until light and creamy. Heat the cream in a saucepan over a medium heat until a skin forms on the surface. Remove from the heat and add the vanilla extract or the seeds of ½ vanilla pod.
Pour the warm vanilla cream into the egg yolk mixture, whisking continually. Strain the mixture, divide between 4 ramekins and cover with foil.
Place into a bain marie (a larger container half-filled with water) and bake for 45–50 minutes, or until set. Chill for 2 hours.
Sprinkle over a thin layer of caster sugar and blowtorch until caramelised. Allow to cool slightly before serving.
If you don’t have a blowtorch, melt a little sugar in a pan until golden and caramelised and carefully spoon over the crème brûlées.

Cook's note: Who doesn’t love cracking the perfectly caramelised layer on the top of a crème brûlée to get at the silky custard beneath? And you don’t have to be a chef to get it right – but you will need a blowtorch. Get one.

Browse more warm desserts here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Baked avo eggie cups

Barley “buddha” bowls

American-style coconut flapjacks

Avocado ritz

Lemon posset with red-wine snow

Rose-and-ginger poached pears with mascarpone and crushed biscotti

Strawberry-and-rose hot-milk sponge

Naartjie-and-cardamom cake

Creamy charred leeks and brussels sprouts with polenta and chilli oil

Baked bananas

Burnt brown sugar pineapple-and-coconut crêpes

Classic crème brûlée

Classic crème brûlée

Ingredients

Method