This has got to be the most popular dessert that I make. I first tried it at Jerome’s request a few years ago. In return, Jerome bought me a kitchen blowtorch to make it. It is amazing how four basic ingredients turns into this rich and creamy dish. If you don’t have a blowtorch, you can still get the brulee effect by using the grill in your oven.
I got this recipe from Masterchef Australia and I haven’t altered it (I have just replicated it in my own words here). I’ve toyed with the idea of adding some poached rhubarb at the bottom, or adding some lemon zest…but in this instance I have resisted my usual urge to adapt and change the recipe. It just doesn’t need it.
This recipe is best started the day before you need it, or at least several hours before to allow the custard sufficient time to cool and set in the fridge. Which makes it a perfect dinner party dish. All you need to do on the night just before you serve it is blowtorch the sugar to create the brulee, which is a great party trick.