In the Kitchen with: Des Harris: Coffee Crème Brûlée

Name: Coffee Crème Brûlée
Cook time: 40 min
Yield: 2
Ingredients: 750ml cream; 8 egg yolks; 125g sugar; 1 vanilla pod, split; 1 tbsp of good quality coffee granules; 1 cup fresh coffee beans

With the perfect combination of creaminess and crunch, Crème Brûlée is a wonderfully delicate and decadent treat. France, Spain and England have all laid claim to it, and for good reason – it’s delicious.

Des has added coffee to this classic recipe, resulting in a beautifully rich flavor. Steam cooking preserves the flavor and consistency of food, so it’s ideal for creating smooth, delicious desserts.

Serves 4

Cooking time: 15 minutes preparation and 30–40 minutes steaming

INGREDIENTS

750ml cream
8 egg yolks
125g sugar
1 vanilla pod, split
1 tbsp of good quality coffee granules
1 cup fresh coffee beans

METHOD

Whisk the egg yolks and sugar together until light and fluffy

Heat the cream with the vanilla pod, coffee granules and coffee beans to almost boiling

Gradually whisk the warmed cream bit by bit into the egg and sugar mixture

Glad wrap and chill overnight for best results

Strain and fill four dishes with the custard mix

Set these dishes on an oven tray and glad wrap the entire tray

Set the combi steam oven to 100 degrees at 100% steam

Place the tray into the oven and cook the custards until they no longer wobble

Cool thoroughly in the fridge before caramelising with a chef’s torch

Ray McVinnie At Your Local Market – UnserHaus German Kitchen

When I grew up a local market was a rare if unknown thing in New Zealand. Over the years I have seen a huge increase in markets in New Zealand to the extent that my sense of New Zealand geography is somewhat dominated by them – Hastings in Hawkes Bay has New Zealand’s oldest Farmer’s Market, where I have purchased and proudly carried back to Auckland, pink fir apple potatoes.