Page 237 - YC Cooking School

Tools

Saucepans
Whisk

Measuring jugs
Mixing bowls
Kitchen spoons
4 ramekins
Baking tray
Microplane
Spatula
Ladle
Propane torch

What to do:

For the sour cherry compote

1. Place the frozen cherries into a small saucepan, together with the sugar and a
squeeze of lemon juice. Turn your flame or hotplate onto a medium heat and allow

the sugar to dissolve and the cherries to defrost.
2. Increase the heat and bring to the boil.
3. Add the diluted cornflour and boil until the sauce has thickened.
4. Remove your compote from the heat, pour into a mixing bowl and place in the fridge
until it has cooled down completely.
5. Once cool, place a heaped tablespoon of compote into each individual ramekin and
set aside.

For the crème brulee

1. Preheat your oven to 130°C.
2. Place six egg yolks into a mixing bowl and add the zest of ¼ orange, castor sugar and
cornflour. Whisk until the mixture has reached the ribbon stage and is creamy and
pale in colour (about 10 minutes).
3. Place the cream and milk into a saucepan and allow to heat gently until it has just
reached simmering point.
4. Slowly pour the hot cream and milk mixture into the egg mixture, whisking
continuously and scraping down the sides of the bowl to make sure everything is
incorporated.
5. Return to the saucepan and cook over a low heat, stirring continuously (using a whisk

and a spatula) until the custard mixture coats the back of a spoon (this should take
between 5 and 8 minutes).

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