Trio of crème brûlées with palmiers

Trio of crème brûlées with palmiers

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For the crème brûlées
  • 75g/2½oz caster sugar
  • 5 free-range egg yolks
  • 250ml/10½fl oz milk
  • 250ml/10½fl oz double cream
  • 40g/1½oz dark chocolate, finely chopped
  • ½ lemon, zest and juice only
  • 1 small bunch mint leaves, picked and roughly chopped
  • ¼ tsp peppermint essence, plus a few drops extra
  • 4 tbsp demerara sugar
For the palmiers
  • 250g/10½oz ready-made puff pastry
  • 2 tsp caster sugar
  • ½ tsp freshly grated nutmeg
To serve
  • 4 sprigs fresh mint
  • 4 twists lemon peel
  • 4 shards dark chocolate

Preparation method

  1. Preheat the oven to 140C/285F/Gas 1

  2. For the crème brûlées, lightly butter 12 very small ramekins.

  3. Place the sugar and egg yolks into a bowl and whisk together.

  4. Place the milk and cream into a pan over a low heat and bring to the boil.

  5. Gradually pour the hot milk and cream mixture onto the eggs, whisking constantly to combine.

  6. Place the chocolate into a clean bowl. Pour a third of the custard onto the chocolate and whisk well until all the chocolate has melted.

  7. Strain the chocolate custard into four of the ramekins.

  8. Pour half of the remaining custard into a clean bowl. Add the lemon zest and juice, stir to combine, then pour into four of the clean ramekins.

  9. When the caramel has cooled, garnish each mint crème brûlée with a sprig of mint; garnish the lemon crème brûlées with a twist of lemon peel; and garnish the chocolate crème brûlées with some shards of chocolate.

  10. Add several palmiers to the plate and serve.

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James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4