Crème Brûlée - K.I.S.S

Crème Brûlée is one of those classic French dessert recipes that people seem to insist on "enhancing": adding bits of fruit, nuts or - worse still - oatmeal! Crème Brûlée is Crème Brûlée. It is beautiful, it is perfect and it doesn't need fiddling with. So K.I.S.S (Keep It Simple Stupid)

Serves six
Ingredients:
500ml Double Cream
1 Vanilla pod
100g (4oz) caster sugar (plus extra for the topping)
3 egg yolks
2 whole eggs

Method:

• Pre-heat the oven to gas Mk1 (140C°/275°F)
  Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.


• Chop the empty pod into bits, and add these too. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.


• Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy.


• Bring the cream back to just about boiling point, then pour over the egg mixture, whisking all the time until thickened – (NOTE you don’t want it boiling otherwise the mixture will begin to cook)


• Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full.


• Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.


• Place on the centre shelf and bake for 40 minutes to one hour, or until the custards are just set and still a bit wobbly in the middle.


• Remove from the water and allow to cool to room temperature.

When you're ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes.

VERDICT: KISS & KISS MY PHAT ASS! FAB

Kota a.k.a. Bunny Chow SA Style

I had two of these whilst in SA. Its a lunchtime standard for kids in the township schools. It cost about R32 which is around £2.80 and this one consisted of the following;

Ingredients

• Russian - similar to German susage
• Chips - Fries
• Special - similar to palony
• Atchaar - mixed spicey vegetable pickle
• Ham
• Half of half a loaf of bread
  

VERDICT: HEART ATTACK INDUCING MEAL IN ONE, AND I WOULD BUY ONE AGAIN!!!

Vanilla Panna Cotta with Berry's

This creamy pudding, flavoured with vanilla seeds, is so simple to make, even a drunk blind tart could make this!

Ingredients
4 leaves Quick Dissolving Fine Leaf Gelatine
568ml pot Double Cream
200ml Semi-Skimmed Milk
175g Caster Sugar
1 Vanilla Pod, halved and seeds removed.
Serves: 6

Method

1. Soak the gelatine leaves in cold water for at least 4-5 minutes
2. Place the cream, milk, sugar and vanilla seeds in a pan with a heavy base
3. Slowly bring to the boil over a medium heat, stirring occasionally, until the sugar has dissolved
4. Remove from the heat then take the gelatine leaves one by one, squeeze out the excess water and stir into the cream mixture until dissolved
5. Rinse out 6 x 150ml pudding moulds with cold water but do not dry
6. Divide the panna cotta mixture between them
7. Cool and then chill in the refrigerator for 2-3 hours until set
8. To serve, dip the moulds one at a time into hot water for 10 seconds, then turn out onto plates
9. Decorate with fresh raspberries

VERDICT: ORGASMIC!!!!!!!!