Caramel pots:
1 ½ cups cream
5 tbsp demerara sugar
½ tsp NOMU Sea Salt
3 pumps NOMU Vanilla Paste
6 tbsp water
2 tbsp caster sugar
4 egg yolks
Tuiles:
2 large egg whites
6 ½ tbsp caster sugar
5 tbsp unsalted butter, melted and cooled
¼ tsp NOMU Vanilla Extract
½ cup plain flour
To serve:
Double thick cream
Maldon sea salt flakes
Preheat your oven to 150°C.
Place the cream, demerara sugar, Sea Salt and Vanilla Paste in a saucepan over medium heat. Stir to dissolve the sugar and bring to scalding point – do not allow to boil. Reduce the heat to the lowest setting to keep warm. Place the water and caster sugar in a heavy saucepan over medium heat. Stir until the sugar dissolves, then allow to bubble away and caramelize until quite dark in colour but not burnt as you do not want a bitter taste!
Remove the caramel from the heat and carefully add the warm cream mixture, stirring to combine. Take care as it will bubble and spit. Very lightly whisk the egg yolks in a large heatproof bowl, then slowly add the hot caramel cream mixture and stir to combine. Do not whisk as you do not want to create bubbles. Pour the mixture through a fine sieve into a jug to remove any lumps. Allow to settle for a few minutes and then skim off any foam from the surface. Divide the mixture among 4 ramekins and place them in a roasting dish. Fill the dish with water to cover ²/3 of the ramekins.
Bake for 35-40 minutes or until the custards are just set but still a little wobbly in the centre. Remove from the oven and the roasting dish and allow to cool and set.
Serve with a teaspoon of double cream, a sprinkling of Maldon salt and a tuile on the side. Alternatively, you can brûlée the top for added decadence and texture. Simply sprinkle with caster sugar and blow torch to caramalise.
Tuiles:
Preheat your oven to 165°C and line a baking tray with a silcone mat or well-greased foil.
Whisk the egg whites with the caster sugar until just combined. Stir in the cooled melted butter and Vanilla Extract. Add the flour and stir until just combined. Drop teaspoons of the mixture onto the prepared tray.
Using the back of the spoon smooth the mixture into thin, small circles, about 9-10 cm in diameter. Bake the tuiles for 5-8 minutes or until the edges have browned slightly. Working quickly and carefully, remove the tuiles from the tray using a palette knife and curl around a rolling pin to give them a curved shape.
Makes about 15
Caramel pots:
1 ½ cups cream
5 tbsp demerara sugar
½ tsp NOMU Sea Salt
3 pumps NOMU Vanilla Paste
6 tbsp water
2 tbsp caster sugar
4 egg yolks
Tuiles:
2 large egg whites
6 ½ tbsp caster sugar
5 tbsp unsalted butter, melted and cooled
¼ tsp NOMU Vanilla Extract
½ cup plain flour
To serve:
Double thick cream
Maldon sea salt flakes
Preheat your oven to 150°C.
Place the cream, demerara sugar, Sea Salt and Vanilla Paste in a saucepan over medium heat. Stir to dissolve the sugar and bring to scalding point – do not allow to boil. Reduce the heat to the lowest setting to keep warm. Place the water and caster sugar in a heavy saucepan over medium heat. Stir until the sugar dissolves, then allow to bubble away and caramelize until quite dark in colour but not burnt as you do not want a bitter taste!
Remove the caramel from the heat and carefully add the warm cream mixture, stirring to combine. Take care as it will bubble and spit. Very lightly whisk the egg yolks in a large heatproof bowl, then slowly add the hot caramel cream mixture and stir to combine. Do not whisk as you do not want to create bubbles. Pour the mixture through a fine sieve into a jug to remove any lumps. Allow to settle for a few minutes and then skim off any foam from the surface. Divide the mixture among 4 ramekins and place them in a roasting dish. Fill the dish with water to cover ²/3 of the ramekins.
Bake for 35-40 minutes or until the custards are just set but still a little wobbly in the centre. Remove from the oven and the roasting dish and allow to cool and set.
Serve with a teaspoon of double cream, a sprinkling of Maldon salt and a tuile on the side. Alternatively, you can brûlée the top for added decadence and texture. Simply sprinkle with caster sugar and blow torch to caramalise.
Tuiles:
Preheat your oven to 165°C and line a baking tray with a silcone mat or well-greased foil.
Whisk the egg whites with the caster sugar until just combined. Stir in the cooled melted butter and Vanilla Extract. Add the flour and stir until just combined. Drop teaspoons of the mixture onto the prepared tray.
Using the back of the spoon smooth the mixture into thin, small circles, about 9-10 cm in diameter. Bake the tuiles for 5-8 minutes or until the edges have browned slightly. Working quickly and carefully, remove the tuiles from the tray using a palette knife and curl around a rolling pin to give them a curved shape.
Makes about 15
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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