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Crème à la cassonade

Crème à la cassonade

“As shameless Francophiles, we love everything about Adelaide’s Bistro Dom, but it’s the crème à la cassonade that really has us swooning. Would you please ask chef Andrew Davies to share his recipe?”
Geri and Richard Marsh, via email

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Crème à la cassonade

Serves 8
Cooking Time Prep time 15 mins, cook 1 hr (plus infusing, setting)
7   egg yolks
150 gm   caster sugar, plus extra for scattering
3   vanilla beans, split and seeds scraped
700 ml   thickened cream
250 ml (1 cup)   milk


1 Whisk yolks and sugar in a bowl until smooth, add vanilla bean and seeds and whisk to combine. Add cream and milk, whisk to combine, then cover with plastic wrap and refrigerate until flavours develop (1-2 hours).
2 Preheat oven to 110C. Strain mixture through a fine sieve (discard solids), then pour into eight 250ml ovenproof ramekins, place on oven trays and bake, swapping trays halfway through cooking, until just set with a slight wobble in centre (45-55 minutes). Cool slightly, then refrigerate until set (2-3 hours).
3 Scatter caster sugar evenly over custards, then caramelise with a blowtorch or under a hot grill (1-2 minutes), and serve.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

RECIPE Andrew Davies, Bistro Dom, Adelaide PHOTOGRAPHY Chris Chen STYLING Geraldine Munoz and Alice Storey

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