Melanie's Food Adventures

Chocolate Orange Crème Brûlée and St Clements No Churn Ice Cream

| 0 comments

SAMSUNG CSC

image1

I LOVE ice cream, and I’m always on the look out for recipes that don’t require an ice cream maker, so when Sugar and Crumbs contacted me to ask if I’d like to write a post including some of their fabulous Cocoa Powders and Icing Sugars, I jumped at the chance! I’d previously written for them and this time they’d asked me to use their products around the theme of Mother’s Day. I’d chosen their Chocolate Orange Cocoa Powder and the deliciously sounding Orange Zest and Lemon Drizzle Flavour Icing Sugars…. Time to get creative……

I love using Sugar and Crumbs products, the flavour range is so extensive that you’re really spoilt for choice and the resealable bags ensures everything stays fresh. I wanted to try and create something that uses the ingredients in a way you wouldn’t perhaps think of initially and I knew after a bit of detective work with my mum exactly what I wanted to try! And with that, I’d like to introduce to you my Chocolate Orange Crème Brûlée with St Clements No Churn Ice Cream. The flavours go fantastically well together and this would make an amazing finale to a meal! The Crème Brulee isn’t too sweet as I’ve used the Chocolate Orange Cocoa Powder and not added any more chocolate to the recipe.

SAMSUNG CSC

For the Chocolate Orange Crème Brûlée (makes 4)

INGREDIENTS

210g Milk (Skimmed or Semi Skimmed is fine)

4 Egg Yolks

200g Double Cream

100g Chocolate Orange Cocoa Powder

1 Orange

85g Caster Sugar (plus 1tbsp for caramelising the Orange)

Demerara Sugar for the topping


METHOD

  1. Preheat your oven to 170°c / 150°Fan / 325°F / Gas 3 and pop 4 ovenproof ramekins into a baking tray. Remove the peel, pith and any seeds from the Orange and cut into small pieces
  2. Place 1tbsp Caster Sugar into a pan and set on a low heat until it lightly caramelises. Add the Orange pieces, ensuring the pieces are well coated in the sugar. Now divide the pieces between your 4 ramekins (the silicone tea cup style ramekins are from Iced Jems).

SAMSUNG CSC

3. Whisk together 85g Caster Sugar and 4 Egg Yolks in a bowl until pale.

4. Now place 210g Milk, 200g Double Cream and 50g Chocolate Orange Cocoa Powder into a pan, mix well and bring to the boil before slowly pouring into the Sugar and Egg Mixture, stirring all the time.

5. Pour the mixture into your ramekins and then fill the baking tray with cold water, until it comes two thirds of the way up the sides of the ramekins. Place in the oven for around 40 minutes (mine took nearer 45 minutes). You’re looking for the custard to set and have a very slight wobble. Remove from the oven once done and allow to cool before covering with some cling film and popping them into the fridge until cold (overnight is fine).

SAMSUNG CSC

6. Finally sprinkle over a good amount of Demerara Sugar and then use a blow torch or a very hot grill to caramelise the tops. Leave for 2-3 minutes before serving to allow the top to get lovely and crispy.

SAMSUNG CSC

SAMSUNG CSC


For the St Clements No Churn Ice Cream (adapted from a Nigella Lawson recipe)

SAMSUNG CSC

INGREDIENTS

1 Large Orange

2 Lemons

90g Sugar & Crumbs Orange Zest Flavour Icing Sugar

90g Sugar & Crumbs Lemon Drizzle Flavour Icing Sugar

300ml tub of Double Cream


METHOD

  1. Grate the zest of the Orange & one of the Lemons into a bowl before adding the juice of all three (I placed a sieve over the bowl to hold back the pips)
  2. Now add both the Icing Sugars to the bowl and mix until the sugar has dissolved. Finally add the tub of Double Cream.
  3. Using a food mixer or electric whisk, whip the mixture until it forms soft peaks.
  4. Pour into a shallow airtight container with a lid and place in the freezer for 3-5 hours until firm.

Remove from the freezer 15 minutes before eating.


So, there you have it! A luxurious Mother’s Day pudding that would be a perfect sweet treat and beats flowers any day!!

SAMSUNG CSC

SAMSUNG CSC

 

Melanie, Food Adventurer

Leave a Reply