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Vanilla Crème Brulee with Ginger Biscuits and Raspberry Coulis

Vanessa's Dessert, Series 3 Come Dine with Me Australia.


  • Crème Brulee:

  • Raspberry Coulis:

  • Ginger Biscuits:


  • Crème Brulee::

  • 1.

    Preheat the oven to 140 degrees.

  • 2.

    Combine the egg yolks, sugar and vanilla pods and seeds in a bowl and whisk gently.

  • 3.

    Slowly add the milk and cream and stir.

  • 4.

    Pass the mix through a strainer and fill 6 individual ramekins.

  • 5.

    Bake for 1 ½ - 2 hours (until mixture does not ripple in the dish when moved)

  • 6.

    Chill in the fridge for 1 hour.

  • 7.

    Sprinkle Demerara sugar on top of each dish and melt with a blowtorch to form a crispy top layer.

  • Raspberry Coulis::

  • 1.

    Combine raspberries and sugar in a saucepan and heat over medium heat until boiling.

  • 2.

    Reduce heat and simmer until mixture starts to thicken (approximately 5 minutes).

  • 3.

    Pass through a strainer to remove seeds.

  • 4.

    Add the lemon juice to the liquid and stir.

  • Ginger Biscuits: :

  • 1.

    Combine butter and brown sugar in a bowl and beat until smooth.

  • 2.

    Add the egg and treacle and beat until smooth.

  • 3.

    Combine the flour, ground ginger, salt and bicarbonate of soda and add to the wet mixture.

  • 4.

    Add the fresh and crystallised ginger and mix.

  • 5.

    Cover and refrigerate for 2 hours.

  • 6.

    Pre heat the oven to 160 degrees.

  • 7.

    Roll the dough into small balls, about 2 cm in diameter and bake for 12-15 minutes.

  • 8.

    Cool on wire rack.


Note: The biscuit dough needs chilling for 2 hours before baking and the crème brulee needs chilling for 1 hour after baking.

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Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Vanilla Crème Brulee with Ginger Biscuits and Raspberry Coulis.


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