Crème Brûlée with Spun Sugar Crowns
- 1 Litre cream
- 250g caster sugar, plus extra for the brûlée
- 1 vanilla pod, halved and seeds scraped
- 10 free-range egg yolks
- 500g sugar
- 1/2 cup water
- Blueberries, dusted in edible silver shimmer dust
Preheat the oven to 150°C – 160°C. Bring the cream, 200g caster sugar and vanilla seeds and pod to a fast simmer. When it begins to boil, remove from the heat and leave aside to cool for about 5 minutes.
In a large bowl, whisk the egg yolks lightly with the remaining 50g sugar to combine, but do not overbeat. Pour the slightly cooled cream mixture over the egg yolks and mix to incorporate at the same time. Strain the mixture before pouring into the Le Creuset Metallics 10cm mini cocottes. Place in a large tray, then pour boiling water into the tray from a kettle to surround the cocottes, creating a Bain Marie water bath for the crème brulees to bake in. Bake uncovered for 40- 60 minutes until the custards are set with a slight wobble. Remove and cool in the water bath. Leave at room temperature or in the fridge until ready to serve.
To make spun sugar, bring 500g sugar and ½ cup water to a boil for about 7 minutes until the sugar has dissolved and starts to change colour. When it is at a hard crack stage (determine this using a sugar thermometer or by carefully dropping a little of the sugar into cold water – it should set instantly), dip the tips of two forks in and pull. When the sugar cools slightly, it should start forming strands of sugar. Repeat the process over a suspended rolling pin to catch the strands.
Sprinkle with a generous layer of caster sugar before serving and caramelise with a kitchen blowtorch. Serve with spun sugar crowns and silver shimmer blueberries.