Ingredients

Method

• 2 cups cream
• 1 vanilla pod, seeded (or 1 t vanilla paste)
• 45 g toasted coconut flakes
• 7 free-range egg yolks
• 100g sugar
• ½ cup butternut purée/soup
• caster sugar, to brûlée
For the oat streusel:  
• 50 g butter 
• 50 g flour
• 50 g brown sugar  
• 50 g oats
• ¼ t ground cinnamon  
For the sage-and-white chocolate yoghurt:  
• ½ cup cream  
• 2 T sage 
• 100 g white chocolate, melted  
• 1 cup full-cream plain yoghurt

Method

Ingredients

1. Preheat the oven to 160°C. Grease 4 ramekins and place in a deep baking tray. Heat the cream then remove from the heat. Add the vanilla and coconut and allow to infuse for 30 minutes.

2. Whisk together the egg yolks and sugar. Strain the cream, then return to the heat. Add a little warm cream to the egg mixture, whisk, then return to the pan. Add the butternut soup and cook for 5 minutes.

3. Divide the mixture between the ramekins, then pour enough water into the baking tray to come halfway up the sides of the ramekins.

4. Bake for 20–25 minutes or until set, then chill for at least 30 minutes. Once set, sprinkle over the sugar and brûlée using a blowtorch.

5. To make the streusel, mix all the ingredients until combined. Bake at 170°C for 10–15 minutes on a tray lined with parchment paper.

6. To make the yoghurt, heat the cream and sage in a saucepan and infuse for 10 minutes off the heat.

7 Strain the cream, pour over the chocolate and mix until the chocolate has melted. Add the yoghurt and chill to set. To serve, spoon the yoghurt over the brûlée and sprinkle with the streusel.

Find more butternut recipes here

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones