Page 78 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Sweet geranium-infused crème brûlée
INGREDIENTS
300ml cream
125ml milk
3–4 sweet geranium leaves 1⁄2 vanilla pod (optional) 4 egg yolks
100g sugar
Sweet geranium grows very well in the Cape and in the northern part of South Africa, but lately I have seen it grown in various other provinces. It does very well, provided it is treated with great care. Sotho people used it predominantly for medicinal purposes. It has a gentle, ineffable scent.
INSTRUCTIONS
Arrange 4–5 ramekins inside a deep, ovenproof baking dish. Preheat oven to 180°C.
Pour the cream and milk into a heavy-base saucepan, add geranium leaves and vanilla (slice and scrape the seeds and add to the mixture).
Heat the mixture gently for 10 minutes, stirring occasionally until it becomes a custard. The mixture should not boil. If necessary, lift the pot to reduce the heat.
While the cream is simmering, beat the yolks and sugar with a whisk in a heatproof bowl until pale and fluffy. Remove the cream from the heat. A little at a time, gently whisk the cream mixture into the yolk mixture.
Remove the geranium leaves and vanilla by straining the mixture into a heatproof jug. Pour the custard into the ramekins that are placed in the ovenproof dish. Carefully pour boiling water around the ramekins until halfway up the sides. Bake for 40 minutes and custard will be set.
Refrigerate until required, or cool before serving if you must serve the same day.
SERVES 4–6 PREPARATION TIME 15 MINS COOKING TIME 45–50 MINS
76 DESSERTS [ chapter three ]