In celebration of Spring and all its festivities, we've decided to share the recipe of Faieza, our Director of Marketing, PR and Communications.
"This is a fantastic dessert to usher in Springtime - it is truly decadent and special.
Crack through the thin layer of caramelized sugar to the unctuous, cool, rich, smooth and creamy custard. Adorn with fresh berries and edible flowers for a splash of colour for a garden party, high tea or dinner party. A wonderful way to round off a meal. This is my favourite afternoon treat with a good book in a shady spot in the garden any day of the week.
I love recipes that I can “Low Carb” and not compromise on taste, flavour, and texture. This is one of those recipes that can have just the icing sugar and caster sugar replaced with xylitol. You need a finer grain so use a spice grinder for the xylitol.
Serves 6 or 10 (depending on dish size)
Preparation time - 15 minutes
Cooking time - 40 MINUTES Plus 3 hours chilling time
• 1 vanilla bean
• 3 cups (750ml) fresh cream (Only full cream or double cream will do!)
• 6 egg yolks
• 1/4 cup caster sugar
• 1/4 cup icing sugar
Preheat oven to 160 degrees C. Split the vanilla bean in half lengthwise,
scrape seeds into a medium heatproof bowl. Add egg yolks to vanilla seeds.
Heat vanilla pod and cream in a medium saucepan without boiling. Gradually whisk hot cream mixture into the bowl with egg and vanilla seeds. Place the bowl over a medium saucepan of simmering water. Stir for about 10 minutes or until custard thickens slightly and coats the back of a spoon. Remove vanilla pod.
Divide custard into 6 x125ml heatproof dishes/ramekins. Place dishes into a large baking dish and pour boiling water to halfway up sides of the dishes/ramekins.
Bake uncovered about 20-30 minutes or until just starting to set. Remove custards from the water and cool to room temperature. Chill in fridge overnight or at least 3 hours.
Sprinkle icing sugar in a thin layer over custard, spread lightly with your finger, and use a blow torch to melt and caramelize. Add more icing sugar if necessary. Don't add too much in one go or the icing sugar will burn and make the caramel bitter.
I like to make even smaller dishes as this is so deliciously smooth and decadent. This is so guests do not waste if they find it too rich, and can rather have another - if they can't resist!
Faieza describes herself as a Keto/LCHF Activist, is a Real Meal Revolution Certified Banting Coach, Nutrition Network Certified with The Noakes Foundation, Eat Better SA - Change Agent