Ingredients
- 371 ml Cream
- 125 g Barker's Professional Mango Peach Creme Filling
- 75 5 Egg Yolks
- 90 g Caster sugar
Method
- Simmer the cream uncovered over a low heat for 10 minutes.
- Add the Barkers Professional Mango Peach crème, stir until thoroughly combined.
- Remove from the stove and set aside to infuse for 1 hour with the lid on.
- Skim off any skin that has formed on the surface.
- Preheat the over to 130°C.
- Place 4, 150 ml empty ramekins in a baking tray with high enough sides that water can be poured halfway up the ramekins. (A water bath).
- Boil a kettle of water.
- Whisk the egg yolks and sugar until well combined, don’t over whisk as this can create air bubbles.
- Add the cream to the eggs and gently stir to combine. Divide the mixture between the four ramekins.
- Pour in enough boiling water so it comes halfway up the sides of the ramekins.
- Bake for 35 – 40 minutes, or until the custard is set with a slight wobble.
- Leave to cool, then refrigerate for at least six hours, preferably overnight.
- Sprinkle 10 grams of caster sugar over the surface of each crème brulee.
- Use a blow torch to melt and caramelize the sugar, serve immediately.
This Recipe Uses
Mango Peach Crème Filling 1.25kg
$14.99
1.25kg
