Date brûlée with Kahlúa

Date brûlée with Kahlúa

By
From
New Middle Eastern Food
Makes
10 small brûlées
Photographer
Mark Roper

Custard

Ingredients

Quantity Ingredient
1.25 litres cream
10 free-range egg yolks
60g caster sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick

Date confit

Quantity Ingredient
125g caster sugar
125ml water
250g fresh whole dates
125ml see method for ingredients
100g caster sugar, for dusting
Honey wafers, to serve

Method

  1. To make the custard, bring the cream to a rolling boil then pour it onto the egg yolks, sugar, split vanilla bean and cinnamon stick, whisking well.
  2. Pour the mixture back into the pan and cook gently for 15–20 minutes, stirring constantly with a wooden spoon, until the custard thickens. It should be as thick as honey and just beginning to catch on the bottom of the pot.
  3. Strain the mixture into a stainless steel or glass bowl and sit it on ice or in a sink of very cold water for 5–10 minutes. This is important, as it stops the custard from cooking further. Remove from the ice and allow to continue cooling naturally.
  4. To make the confit, heat the sugar with the water until it is completely dissolved. Add the whole dates and Kahlúa and cover the surface with a circle of baking paper to keep the dates submerged and prevent a skin from forming during cooking. Gently cook for 15–20 minutes. Remove from the heat and allow to cool. When cold, remove the seeds and skins from the dates and chop them finely.
  5. Put a heaped teaspoon of the confit at the bottom of ten small glasses or ramekins. Spoon in enough custard to fill to just below the rim and chill until ready to serve.
  6. Remove the custards from the fridge and lightly dust with sugar. Use a domestic blowtorch to caramelise the sugar, then return to the fridge for another 5 minutes. Dust with a little more sugar and repeat. This ensures a good, even layer of crunchy toffee. If you are using heatproof glasses, you could alternatively grill the brûlées under a very hot griller until the sugar is brown and bubbling. Serve with honey wafers if desired.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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