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Recipe

Feijoa crème brûlée

A French classic gets a very Kiwi twist in this gorgeous feijoa crème brûlée recipe. Crack into these stunning desserts at your next special autumn occasion

By Tracey Sunderland
  • 25 mins preparation
  • 35 mins cooking
  • 2 hrs marinating
  • Serves 4
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This recipe was first published in Taste magazine.
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Ingredients

  • 4 egg yolks
  • 2 tablespoon sugar
  • 1 tablespoon cornflour
  • 1 cup cream
  • 1 teaspoon vanilla paste
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup lime juice
  • 2 large or 4 small feijoas, peeled, large ones halved
  • 3 teaspoon brown sugar mixed with 3 tsp white sugar

Method

  • 1
    Preheat oven to 160°C. In a medium bowl, whisk yolks and sugar until pale yellow, then whisk in the cornflour.
  • 2
    Pour cream into a small saucepan, add vanilla, bring to boiling point then quickly remove from heat.
  • 3
    Slowly pour hot cream into yolk mixture while whisking to prevent curdling.
  • 4
    Place sieve on top of still-warm saucepan and strain mixture back into saucepan.
  • 5
    Part-fill a large pan with boiling water and place on medium-high heat. Place custard pot inside pan to form a bain-marie (see recipe tip); the pot should float, with water about one-quarter of the way up its sides. Stir custard until thick enough to coat the back of a spoon.
  • 6
    Place sugar, water and lime juice in a small pot and stir to dissolve. Bring to the boil, add feijoas, then reduce heat, cover and poach at a gentle simmer for 2 minutes. Remove feijoas with slotted spoon and place one in each of four ramekins. Pour custard over top.
  • 7
    Place ramekins in bain-marie in oven (see recipe tip). Bake for 25-30 minutes until custard is firm but wobbly in middle. Cool in bain-marie, then remove, cover with plastic wrap and refrigerate for 2-3 hours or overnight.
  • 8
    To glaze, heat oven grill to 225°C. Remove plastic wrap and gently blot any moisture from custard tops with paper towel. Sprinkle sugar mix over each and place ramekins under grill for 2-3 minutes to caramelise sugary tops (or use a cook’s blowtorch). Serve immediately.

Notes

  • Bain-marie’ is the French term for a water bath, which enables ingredients such as eggs or chocolate to be cooked very gently. To make a bain-marie for the oven: line a high-sided oven dish with a tea towel. Stand your filled ramekins inside dish then place dish in oven. Carefully pour boiling water into dish to cover bottom third of ramekins, then bake; you may need to replenish boiling water during long cooking

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