The Christmas holidays are a perfect excuse to eat and drink exactly what you want and for me, no Christmas dinner would be complete without an indulgent dessert to top it off.
The world of desserts has expanded a considerable amount so now your choice is endless and if you can't decide on one why not offer two or three desserts instead? So how about this year, steer clear of the traditional Christmas pudding and surprise your guests with a showstopper dessert that is sure to impress around the dinner table.
One of my favourite desserts at this time of year is a classic crème brulée. This Christmas, I've added a twist to the recipe and included a dash of Génépides Alpes into the mix. This deliciously decadent dessert may look daunting to make but it couldn't be simpler and is the perfect end to a big meal.
Wishing you all a fantastic Christmas with your friends and family.
Fred
Génépi Crème Brulée au Vanilla
Serves 4
Ingredients
125ml whipping cream
125ml double cream or crème fraiche
2 vanilla pods, cut length ways
6 egg yolks
10cl Génépides Alpes
65g caster sugar
4 tsp. Demerara sugar
Method
1. Pour the cream into a pan and bring to a boil. Add the Génépiand stir.
2. Scrape the seeds from the vanilla pods and add to the cream. Remove the pan from the heat and let it infuse for a few minutes.
3. Whisk the egg yolks with the caster sugar until thick and white.
4. Pour the cream into the egg mixture, whisking at all times.
5. Put the mixture back on the heat and cook for two minutes on a very low heat, stirring with a spatula at all times. Make sure it doesn't boil. Put to one side.
6. Put four crème brulée dishes or ramekins in a deep ovenproof dish. Fill two thirds of the dish with hot water and place in a preheated oven at 100°Cfor 45 minutes or until set. Make sure you don't overcook them or they will split.
7. Take them out to cool and then place in the fridge until needed.
8. Before serving, sprinkle the brulées with Demerara sugar and caramelise it using a blowtorch or under a grill. A plumber torch will do the trick but start with a small flame.
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