Tuesday 26 September 2017

Pot of caramel cream with summer berries and praline

Pot of caramel cream with summer berries and praline
Pot of caramel cream with summer berries and praline
ROAST LEG OF SPRING LAMB WITH ROSEMARY & GARLIC

Neven Maguire

You will need

270ml milk

270ml cream

1 vanilla pod

175g sugar

2 eggs

4 egg yolks

400g summer berries

Method

Preheat the oven to 150°C/Gas Mark 2. Place the milk, cream and vanilla pod (seeds) in a large pan over a medium heat, bring to boil and set aside. Place 125g of sugar in a small, heavy-bottomed pan with 2tbsp of water and cook over a medium heat.

When the sugar has dissolved, let the liquid boil to a rich, golden caramel colour. Remove from the heat and pour the caramel into the milk mixture -- be careful as this will foam up.

Return to a low heat to allow the caramel to melt back into the milk. When it has returned to the boil, it is ready.

Whisk the eggs and egg yolks with the remaining sugar in a bowl until mixed. Slowly pour the caramel milk, whisking continually. Strain through a sieve into another bowl, and spoon off any froth.

Carefully pour this mixture into four 150-200ml ramekins or brulée dishes, then place in a deep roasting tin. Pour some boiling water into the tin, minding not to touch the custard, and cover it tightly with foil. Place the tin in the centre of the oven and cook for 30-40 minutes. The centre of each custard should be slightly wobbly; it will continue to cook when it is out of the oven.

For the praline

YOU WILL NEED

50g/2oz caster sugar

100g hazelnuts, chopped

Method

Place the sugar and nuts into a saucepan over a medium heat and caramelise gently, stirring to coat the hazelnuts. Once browned, pour the mixture out on to a non-stick baking sheet, spread out and leave to cool.

Once cooled and set, smash the praline. Place the ramekin or brulée dish in the centre of a plate, sprinkle praline pieces over the caramel cream.

Serve with ice cream and summer berries.

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