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Velvety Chocolate Crème Brulee

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This dish takes very little time to prepare, but the results are outstanding if you leave them overnight to chill.

Creme Brulee

If you have a blowtorch, use it to caramelise the Sugar on top, failing that, use a very hot Grill, before leaving to set a little bit.

To Serve 4
500ml Double Cream
1 Vanilla Pod, split
6 Egg Yolks
120g Caster Sugar
100g Good Quality Plain Chocolate

1. Preheat an oven to 170C.
2. Begin to gently heat the Cream in a heavy-based saucepan, along with the Vanilla Pod.
3. Whisk the Egg Yolks and the Sugar together, then break the Chocolate into small pieces and add it into the Egg mixture.
4. When the Cream comes to the boil, pour it over the Egg and Chocolate mix, whisking it all the time so that the Eggs don’t become scrambled.
5. Pass the mixture through a sieve, then pour it into four or five ovenproof ramekins, then place in a baking tray. Fill the Baking tray halfway up with boiling water, then place in the oven for fifteen to twenty minutes – the time may vary, but that’s okay, each oven is different! You’ll be able to tell they’re done because they’ll be set on top, with a slight wobble.
6. Remove from the Oven, allow to cool then chill them in a refrigerator overnight.
7. When you’re ready to serve, sprinkle the tops with a small amount of Caster Sugar, then caramelise the tops with a Chefs Blowtorch or under a hot Grill. Leave to set for a couple of minutes so that it’s not going to burn your mouth.

Photo Courtesy of: avlxyz

Honey Roasted Pears and Plums with Vanilla

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Simple, smooth and soft, these Pears and Plums are simply divine. Couple them with the tastes of the Vanilla, and then serve with a simple Vanilla Ice Cream or a spoonful of Crème Fraiche.
Pears

To Serve 4
40g Almond Flakes
1 Fat Vanilla Pod, split
2tsp Sunflower Oil
4 Conference Pears, peeled, halved and cored
8 Red Plums, halved and stoned
4tbsp Honey, preferably liquid

1. Heat the oven to 220C, and place the Almond Flakes in a shallow roasting tray and bake for fifteen minutes. Remove from the Oven, and set to one side.
2. Remove the seeds from the Vanilla Pods. Place the Pears and Plums into the Roasting Tins, spoon the Honey over the top, then sprinkle the Vanilla Seeds over evenly. After cleaning your hands, mix them well together, making sure that they are coated evenly, then place cut-side up.
3. Roast for fifteen minutes, then baste with the bubbling Honey, and roast for another five or ten minutes.
4. Turn the Grill on, and then toast the Plums and Pears for five minutes to caramelise and crisp up slightly if wanted – being careful not to burn them!
5. Scatter with the Roasted Almond Flakes.

Allow to cool for a minute before serving, then serve with fresh Ice Cream or the Crème Fraiche.

Photo Courtesy of: Sunday’s Child