Persimmon crème brûlée

Serves 5

• Ingredients

  2 fuyu persimmon
  ½ cup brown sugar (loosely packed)

  Crème brulee

  600ml fresh cream
  125ml full cream milk
  6 egg yolks (XL eggs)
  100g caster sugar
  1 vanilla bean

• Method

  Crème brûlée

  1. Combine cream, milk, vanilla in a sauce pan over medium heat.

  2. Remove from heat when it just started to boil. In a mixing bowl, whisk egg yolks and sugar until pale and gradually add the hot cream while whisking continuously.

  3. Pour boiling water into the roasting tray until it comes halfway up the side of the ramekins.

  4. Pour the egg and cream mix into ramekins (175ml).

  5. Preheat oven to 110C with no fan, cook for approx. 30 mins. Let cool down in the hot water tray to room temp, then place in the fridge to chill.

  To serve

  1. Use mandolin to slice persimmon into 1mm discs. Cover crème brûlée top with persimmon slices without overlapping too much, sprinkle brown sugar evenly over persimmon.

  2. Caramelise the top using a blow torch.