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Crème à la cassonade

You'll need

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


  • 01
  • 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).
  • 02
  • 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).
  • 03
  • 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.

"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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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