You will always find room for an indulgent dessert, no matter how big the main dish is. This dessert will go down a treat and is is the perfect accompaniment for your main meal, you can never go wrong with a classic like this
Ingredients (serves 6)
4 organic plums
300ml double cream
6 cardamom pods, crushed
6 free-range egg yolks
1 tbsp caster sugar, plus a few more spoonfuls for sprinkling on top
250ml organic Greek yoghurt
Method
1. Heat the oven to 150°C, Gas mark 2.
2. Cut the plums into small chunks and place in the bottom of 6 ramekin dishes.
3. Place the cream and the cardamom pods in a pan and heat to just below boiling. Then remove from the heat and leave to infuse for 30 minutes.
4. Whisk the egg yolks with the caster sugar and add the yoghurt.
5. Whisk the yoghurt mixture into the cream.
6. Strain the cream to remove the cardamom, then pour into the ramekins over the plums.
7. Place the ramekins in a small roasting tin and pour hot water into the tin until the ramekins are half immersed.
8. Bake for 20–30 minutes until the mixtures are just setting. Allow to cool, then chill for 2–3 hours or overnight.
9. Just before serving, sprinkle some caster sugar about 2 mm thick over the surface of the ramekins. Brown under a very hot grill or melt with a blowtorch until the surface is golden and caramelised.
Recipe credit: Created as part of The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, facebook.com/organicuk
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