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Taking time to live well
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Taking Time to Live Well

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Photography: Kirstie Young

Photography: Kirstie Young

Recipe | Blackcurrant and Bay Creme Brulee

Iona Bower November 28, 2020

A fruity, custardy festive pudding sure to satisfy any cravings for a sweet treat

Who said you had to wait until Christmas to bring out the festive puds? An afternoon making something sweet and sticky to brighten a dark winter evening is always time well spent. This fruity, festive twist on a creamy pud is just one of the recipes in our Night Before Christmas feature in our December issue by Erin Baker. But we think you can make it as early as you like. And perhaps have a practice run or two beforehand just to be absolutely sure you’ve got it right…

Serves 4

4 large egg yolks
4 tbsp caster sugar
400ml double cream
100g blackcurrants
6 fresh bay leaves, separated
40-60g golden granulated sugar

1 Preheat the oven to 150C/Fan 130C/ Gas 2. In a mixing bowl, whisk the egg yolks and caster sugar together until the mixture begins to lighten in colour.
2 In a small saucepan, heat the cream with 2 of the bay leaves until almost boiling. Remove the bay leaves. Add a little of the cream to the yolk mixture and whisk well, repeat adding a little bit each time, whisking throughout, until all the cream is incorporated.
3 Divide the blackcurrants evenly across 4 ramekins, then pour in the hot custard and stand a bay leaf in each (leave it propped against the side, it'll be easier to pull out later).
4 Move the ramekins to an ovenproof dish deep enough to accommodate hot water two thirds of the way up the side of each ramekin. Bake until barely wobbling in the centre, this should take around 30-45 mins.
5 When they’re almost completely set (you can tell if there's only a slight ripple in the middle when they're jiggled), gently tease out the bay leaves. Leave to cool to room temperature, then chill.
6Sprinkle the granulated sugar generously, but evenly, over each custard. Smooth the surface with the back of a spoon then caramelise using either a cook's blowtorch or under a hot grill. If using a blowtorch, work the tip of the blue flame lightly over the sugar. If using the grill, allow it plenty of time to heat up first: they need to be caramelised quickly to allow the top to set without melting the underneath. Leave to cool at room temperature for 10 mins before serving, garnished with blackcurrants.

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More from our December issue…

Featured
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Dec 24, 2020
Think | Christmas Eve magic
Dec 24, 2020
Dec 24, 2020
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Dec 19, 2020
How to | do a jigsaw properly
Dec 19, 2020
Dec 19, 2020
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Dec 15, 2020
Recipe | Root Veg Peel Crisps with Truffle Oil
Dec 15, 2020
Dec 15, 2020

More Christmas recipes…

Featured
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Dec 24, 2023
Recipe | Roasted Brussels sprouts with nuts, lemon & pomegranate
Dec 24, 2023
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Dec 29, 2022
Recipe | Fruit and nut chocolate discs
Dec 29, 2022
Dec 29, 2022
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Dec 27, 2021
Christmas | Clementine and sage posset
Dec 27, 2021
Dec 27, 2021
InEating Tagsissue 102, Issue 102, Christmas, Christmas recipes, December, christmas puddings, christmas recipes
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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