Tom Kerridge, the leading British chef and Pub in the Park founder, shares the perfect Easter dessert recipe. Try making the Michelin star chef’s delicious crème brûlée at home this weekend and we’re sure you won’t be left disappointed.
Serves: 6
Ingredients
750ml double cream
2 vanilla pods, split lengthways
4 large free-range eggs
20g erythritol (sugar replacement)
6 tbsp inulin (sugar replacement), to glaze
Method
1. Put the cream and vanilla pods into a heavy-bottomed saucepan and bring just to the boil. Take the pan off the heat and leave to stand for 30 minutes.
2. Bring the infused cream back up to a simmer. Meanwhile, in a bowl, whisk the eggs and erythritol together to combine. Pour on the hot vanilla cream, whisking as you do so, then pour the vanilla custard back into the rinsed-out saucepan.
3. Cook the custard, stirring constantly with a wooden spoon, over a medium-low heat until it thickens enough to lightly coat the back of the spoon; it should register 87°C on a cook’s thermometer.
4. Pass the custard through a fine sieve into a bowl and leave to cool for 20 minutes.
5. Once cooled, scrape the custard into a blender and blitz for 20 seconds – this will give it a nice, glossy finish.
6. Divide the mixture between 6 ramekins or similar heatproof serving dishes. Refrigerate for at least 4 hours, or overnight, to set.
7. When you’re ready to serve, sprinkle the inulin on top of the set custards in a nice, even layer. Using a cook’s blowtorch, caramelise the inulin until it forms a deep, caramel crust (or place briefly under a preheated very hot grill). Leave for a minute or so to allow the glaze to set before serving.
Tom Kerridge will be appearing at the Pub in the Park festival. Tickets and further information is available at pubintheparkuk.com. Recipe taken with permission from Tom’s website: tomkerridge.com.
