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Thursday, March 26, 2009

Turkish Delight Creme Brulee

Turkish Delight Creme Brulee
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients (serves 6)
  • 100g Turkish delight, coarsely chopped
  • 625ml (2 1/2 cups) thin cream
  • 7 egg yolks
  • 100g (1/2 cup) caster sugar
  • 2 tsp rosewater
  • 2 tbs brown sugar
  • Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins or cups in a large roasting pan. Sprinkle the bases of the ramekins with Turkish delight.
  • Place cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture simmers (do not boil).
  • Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and rosewater in a medium bowl until combined.
  • Whisk cream into egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into roasting pan to reach halfway up the sides of the ramekins.
  • Bake in preheated oven for 30 minutes or until just set. Remove ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
  • Preheat grill on high. Sprinkle brulees with brown sugar. Cook under grill for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.
Notes & tips
Turkish delight is available from delicatessens and Middle Eastern food stores. Rosewater is available from specialty spice outlets. If it's unavailable substitute 1 tsp rosewater essence.

Good Taste - October 2005, Page 154
Recipe by Sarah Hobbs


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