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Sultana creme brulee

Recipe by Jean-Christophe Novelli

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You can't go wrong with creme brulee - everyone loves it. Cracking the caramel surface to reveal the creamy dessert within is one of life's great pleasures!

Serves 6

Ingredients

75g sultanas
25ml brandy
100g granulated sugar
30ml cold water
2 medium egg yolks
5 medium whole eggs
190g soft brown or caster sugar
½ litre milk
30ml double cream

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Method

Marinate the sultanas in the brandy over night in a cup or bowl.
Whisk the egg yolks, whole eggs and caster sugar together.
Pour the milk into a pan and bring to the boil. Allow to cool slightly, then whisk into the egg mixture.
Sprinkle the macerated sultanas onto the bottom of a suitable serving dish.
Pour the mixture over the sultanas and place the dish into a bain marie in the oven at 130°C / Gas 1 for 35 to 40 minutes or until just set.
Once cooked, cool down in the bain marie for 10 minutes before chilling for 2 to 4 hours, preferably overnight.
Make a caramel using the remaining sugar and a little water in a pan, when it bubbles, add a dash of cream and pour over the cold custard. Serve immediately.