Chef Daniel’s next guest is the 26-year-old French winger for the Central Coast Mariners, Beni N’kololo, who played a few seasons in the French League before coming to Australia for his first overseas national league team.
He scored a goal in his first game for the Mariners and said he loves it here and it feels like home.
So, hopefully, we get to keep this talented and all round nice young man here for a few more seasons.
Crème Brule literally means burnt cream and has been a French favourite for dessert since first appearing in a cookbook by Francois Massialot in 1691.
The original recipe is not far off what the modern day Crème Brulee looks like.
On hearing the correct French pronunciation, however, it sounds more like Crembul.
The ingredients also lend themselves to the base of how you make custard and ice cream.
Ingredients
• 6 eggs
• 500ml normal cream (pure or thickened)
• 200g caster sugar (only caster sugar. Do not use brown or white sugar)
• 2 vanilla beans
• Hot water for Bain Marie
Instructions
1. Separate 6 egg yolks into a bowl
2. Boil up 500ml of cream then turn off to simmer
3. Peel vanilla beans and scrape out the vanilla paste
4. Add the vanilla paste to cream
5. Whisk eggs with 200g of caster sugar, adding in the sugar slowly
6. Slowly add the hot cream to the eggs, stirring constantly and careful not to cook the eggs
7. Place two bowls into a deep metal dish (will become the Bain Marie)
8. Add the crème and egg mix into the bowls
9. Pour hot water into the Bain Marie (metal tray) and fill up to half way up the bowls
10. Cook in oven at 120°C for 70 minutes.
11. Turn off and leave. Do not open for at least an hour.
12. You can do the next step after it has cooled down, or refrigerate it overnight.
Torching the top
1. Sprinkle some more caster sugar over the top of the Crème brulèe, tilting the bowl to ensure an even spread
2. Torch the sugar on a lower heat evenly until the top goes brown and caramelises. Bubbling is good.
3. Leave to cool for a few minutes before tapping the Crème Brulèe before serving/eating.
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Tina Wake