Marc Fosh-

“Creme brulee” Must be one of the easiest desserts to prepare and they can be flavored with almost anything. Even savory brulee's with truffles or lobster can be fun. The classic creme brulee is made with 10 egg yolks mixed with 150g of sugar. 900 ml of cream is heated with 100ml of milk and 4 fresh vanilla pods. the cream is then poured over the eggs, stirred well and passed through a fine sieve. The mixture can then be poured into earthenware moulds and placed in a bain–marie (water bath). It needs to cook in a gentle oven (90c/gas 4) for 30–40 minutes until just set. They can then be chilled and caramelized before serving. For an alternative why not try the Spanish version of creme brulee (crema catalana) or the creme brulee tart.

Lemon and lime “creme brulee” tart
Ingredients: serves 8 Filling:

· 9 eggs
· 300g sugar
· juice of 4 lemons
· juice of 4 limes
· 250ml cream
· 100ml milk
· 1 vanilla pod
· grated zest of 1 lemon
· grated zest of 1 lime
Sweet pastry:
· 450g plain flour
· pinch of salt
· 150g icing sugar
· 200g cold butter (diced)
· 3 egg yolks

Place the butter, flour and salt in a food processor and pulse until it resembles breadcrumbs. Add the sugar and egg yolks and pulse again, just enough to incorporate the eggs. Scrape out the pastry and wrap in cling film. Place in the fridge to rest for at least 30 minutes. Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 20cm tart ring with the pastry and cover with greaseproof paper and baking beans. Bake in a pre–heated oven (180c/350f/gas 5) for about 20–25 minutes. Carefully remove the baking beans and greaseproof paper and cook for a further 10 minutes until golden, turn the oven down to 90c/gas 4. “Creme brulee” filling:

Split the vanilla pod and place in a heavy–bottomed saucepan. Pour over the cream and milk. Place over a gentle flame, bring to the boil and remove from the heat. Beat the egg yolk with the sugar and grated zest. Add the lemon and lime juice and pour the hot cream over the eggs. Mix well and remove the vanilla pod. Pour the lemon cream into the pastry case and bake for a further 35–40 minutes until the cream is just set. Remove from the oven and leave to cool.

To serve:

Slice the tart into portions and sprinkle each piece with a little brown sugar.
Caramelize the tops under a hot grill or with a gas gun and serve immediately.

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