Page 236 - YC Cooking School

French Classics

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Crème brulée

Serves 4 | Preparation time: 30 minutes | Cooking time: 15 minutes | Refrigeration
time: 2 hours

What you’ll need:

Ingredients

For the sour cherry compote

1 cup (250ml) frozen pitted sour cherries
½ cup (125ml) sugar
Squeeze of fresh lemon juice

1 ½ tsp (7.5ml) cornflour (diluted in 1 ½ tsp of cold water)

For the crème brulee

6 egg yolks
Zest of ¼ orange
100g castor sugar
1/2 tsp (2.5ml) cornflour, diluted in 2 Tbsp of cold water
300ml cream

100ml milk
4 to 6 Tbsp castor sugar (for the caramelised topping)

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