If, like me, you like mint, you’ll like these! Lusciously smooth custard and crisp caramelised sugar topping, with the beautiful flavour of mint permeating throughout… If you really like mint leave the cooled cream to infuse for a few hours – even overnight – to extract more and more of the minty flavour from the leaves!
Fresh Mint Crème Brûlée
- 200ml full-fat milk
- 200ml double cream
- 10g fresh mint leaves
- 6 egg yolks (from medium eggs)
- 40g caster sugar
- 4 teaspoons demerara sugar
Place the milk, cream and mint leaves in a saucepan and bring to the boil over a medium heat. Once boiling, remove from the heat and leave to cool. Once cool, cover and place in the fridge to let the mint infuse for at least an hour.
Preheat the oven to 150°C (140°C fan)/300°F/gas mark 2. Pass the infused cream through a sieve to strain out the mint leaves. Whisk the egg yolks and sugar in a mixing bowl until pale, then whisk in the infused milk. Transfer to a jug.
Place four individual ramekins (about 8cm across) in a roasting tin and divide the custard between them. Pour boiling water into the roasting tin, coming halfway up the sides of the ramekins and carefully transfer to the oven. Cook for 15-20 minutes, until lightly set, and still wobbly in the middle. Leave to cool for a few minutes before carefully transferring the ramekins to a wire rack to cool completely. Chill the cooled custards for at least four hours before serving.
To serve, sprinkle each custard with a teaspoon of demerara sugar and caramelise with a cooks’ blowtorch or very hot grill.