What are you making for Sunday lunch? Why don’t you try our Soft Nougat Crème Brûlée?
For the Crème Brûlée
- 2 cups milk
- 1/4 cup light brown sugar
- 200g Wedgewood nougat
- Peel of 1 lemon
- 2 cinnamon sticks
- 1/3 cup cornstarch
- 1/4 cup milk
For the Topping:
- Light brown sugar for crystallizing
- Crumbled soft almond nougat or fresh berries
- In a medium saucepan over low-medium heat, stir together the first 2 cups of milk, sugar, lemon peel, and cinnamon. Bring to a boil, remove from the heat and discard the lemon peel and cinnamon sticks.
- Chop and crumble the nougat and add it to the lemon-infused milk. Cook over low heat and stir constantly with a wooden spatula until the nougat is completely melted and incorporated. You might need to break down some stubborn chunks of nougat with the wooden spoon to get a smooth texture. Set aside.
- In a small mixing bowl, stir together the cornstarch and the rest of the milk (1/4 cup), mix well using a fork or a small wire whisk. Pour the cornstarch mixture into the saucepan with the nougat milk and cook, over low heat, stirring constantly to prevent any curdling or lumps. Keep whisking with a silicone hand whisk until the mixture starts to thicken to a pudding-like consistency. It will take up to 5 minutes approximately.
- Once the cream is thick remove from the heat immediately and let it cool completely at room temperature, covering the surface of the cream with plastic wrap as this will prevent a skin from forming on the top.
- Distribute the cream evenly between the ramekins, cover with plastic wrap and chill in the refrigerator for at least 4 hours or preferably overnight.
- When ready to serve, unwrap each ramekin and sprinkle each one with 1 teaspoon of sugar approximately, spread the sugar evenly and, using a small kitchen torch, melt the sugar to form a crispy top layer. Be careful not to burn the sugar, otherwise the caramel will have a slightly bitter flavour.
- Decorate with crumbled soft almond nougat or fresh berries, allow the crème brûlée to sit for at least 5 minutes and serve.
We would love to know how you got on. Please FB message us your photos.
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