Happy last-Friday-of-August everyone! I can’t believe that it’s almost September. This summer have flow by faster than ever, but I guess thats good. It means that I have been busy living the high life and not counting days as I tend to do in November. The weather here is amazing right now and I think every Swede is trying to savor every last bit of it before we move on to the darker (and cooler, huh) months.
I’ve had such a great week. I have managed to check off basically everything I’ve procrastinated this summer to be able to start on a clean sheet this autumn. I also celebrated my 25th birthday with being spoiled by my family and friends. They sure know how to make me feel so special, an let me tell you, that birthday ice-cream I got almost killed me being so tasty. I opted for the vanilla bean and lemon sorbet and it was amazing. I also have a tapas-dinner and a wedding to look forward to this weekend so I think I can manage to continue this week on the same note.
Crème brûlée is one of my absolute favorite desserts. The simplicity of the creamy, vanilla base and the caramelized sugar is just unbeatable to me. However, I really wanted to put a twist on a classic recipe to switch it up a bit and the recipe worked out so great! The pomegranate juice in the caramel transforms it from just being sweet to having a fruity hint and the seeds on top gives it freshness to cut through the heavy cream base.
500 ml heavy cream
100 ml milk
5 egg yolks
90 g sugar
1 vanilla bean
1 pomegranate (seeds and juice separated)
120 g sugar
Classic crème brûlée w/ a pomegranate twist
Start with preheating the oven to 95 degrees. Then whisk together the cream, milk and egg yolks. Split the vanilla bean into two, scrape out the seeds and mix them with a small portion of the sugar before mixing it and the rest of the sugar in with the egg-mixture. Make sure not to whisk to vigorously so too much air is added into the mixture.
Fill the mixture into small ramekins and place them into a larger baking pan or a roasting pan with higher edges. Put the baking pan into the oven and then carefully, without getting water into the mixture pour water into the bigger baking pan just until the ramekins are covered halfway. Bake for about 2-3 hours. The crème brûlée is finished when there is just a slight wobble in the middle. When finished – cool them down in the fridge until completely cold.
Pour the sugar and 5 tbs of the pomegranate juice into a pan on a medium heat. Allow to melt and caramelize without stirring (swirl the pan around to make sure everything is melting evenly). When the sugar have turned a reddish-amber color pour it out onto a baking paper and let cool down before blitzing up the caramel into a powder.
Take out the crème brûlées out of the fridge, dust a thin layer on top and melt it with a torch or under the broiler. Repeat if you want the caramel layer to be thicker. Serve with some pomegranate seeds on top.