Bramley Burnt Cream

This is a splendid concoction which I cut out from The Guardian, 6 years ago and made for the first time last night, though he had a go all these years back. I hope that Hugh Fearnley-Whittingstall will not mind me reproducing his Granny's recipe here as I cannot and would not change an ingredient.

 Bramley Burnt Creams a Hugh Fearnley-Whittingstall's Recipe

1kg peeled and sliced Bramley apples
Caster sugar, to taste
330ml double cream
6-8 dssp soft brown sugar

Put the apple with the sugar and a little bit of water. Cook them until they turn fluffy and the mixture turns into a puree. At this stage if taste if it is too tart add sugar.
Leave to cool.
Divide the purée between six-eight ramekins making sure you leave at least 1cm for the cream and chill in the fridge or freezer.
Whip the double cream until very thick, then spread it carefully over the chilled purée. It needs to be leveled with the top of the ramekin. Return to the fridge. The mixture needs to be really cold before you attempt to burn the sugar.

Preheat the grill to its highest setting. Sprinkle a thin, even layer of the brown sugar and grill make sure you keep a eye on it all the time, Return to the fridge until cool and serve. The top should make the same satisfying crack when you get a spoon to it.

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