Crème brulee

by Drew Bolton

You'll need

  • 500ml cream
  • 160ml milk
  • 135g egg yolk
  • 100g sugar
  • 1 vanilla bean
  • 50g sugar
  • ––––––––
  • – for the Pistachio Ice cream
  • 25g pistachio paste
  • 80g trimoline
  • 500g milk
  • 165g cream
  • 180 egg yolk
  • 50g sugar
  • ––––––––
  • – to Serve
  • 10g muscovado sugar
  • 2 preserved cherries

Here's how

  1. For the Crème brulee – Boil the cream, milk and vanilla and allow to cool slightly. Meanwhile whisk the eggs and sugar together and pour the cream over the top. Pass through a fine strainer and place into ramekins. Cook at 100c in the oven until the custard is cooked and wobbles slightly when touched.
  2. For the Pistachio Ice cream – Boil the milk, cream and pistachio paste, allow to cool slightly. Whisk together the eggs and sugar and pour the cream over the eggs. Cook until the temperature reaches 82C and chill down in a bowl set over another bowl of iced water. Place in ice cream machine and churn.
  3. To serve – Cover the surface of the crème brulee with the sugar and shake off any excess. Blow torch the sugar until it caramelizes. Top with the preserved cherries and a scoop of the pistachio ice cream

About the Author

Drew Bolton

Drew Bolton is Executive Chef at Vine Double Bay after a culinary career that has seen him work at acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a family that had a deep respect and love for food. Taught to cook from a young age by his father, Drew’s love for food quickly... Read Full Bio

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