Leftover Crème Brulée and Pavlova by Adam Handling

Serves

4

Prep Time

15 mins

Cooking Time

30 mins

Ingredients

For the chocolate custard

• 2 large tbsp chocolate spread
• 300ml *leftover custard (from bread & butter pudding)
• lime zest
• ¼ of a banana

*ingredients below and method to the right

For the meringue

• 8 egg whites
• 150g caster sugar

For the whipped cream

• 300ml double cream
• 1 tbsp icing sugar
• 1 tbsp vanilla essence

For the ‘leftover’ custard

• 400ml whole milk (N.B. can also use semi-skimmed milk)
• 300ml double cream
• 150g caster sugar
• 8 egg yolks
• 1 teaspoon vanilla essence

Method

To make the ‘leftover’ custard

• Pour the dairy into a saucepan on a medium heat.
• Add the sugar to the egg yolks and mix with a whisk.
• Add the vanilla essence to the yolk mixture and whisk until the colour becomes slightly lighter.
• Pour half the dairy into the yolk mixture and reduce the heat for the remaining liquid.
• Pour the yolk mixture into the pan. Cook slowly on a low heat for approximately 2 minutes.
• Keep an eye on the mixture and ensure it doesn’t turn into scrambled eggs.
• Pass through a chinois to ensure any shells, curd or lumps are separated from the custard.
• Leave to cool down.

To make the chocolate custard

• Mix the chocolate spread with the custard and pour it into glasses (or small containers).
• Add water to the glasses or container, until half full, to even out the heat.
• Cook at 130°C for 30 minutes. They should offer a slight wobble when you shake them – this shows that they’re ready.
• Refrigerate for approximately 30 minutes, to set the brulée.
• Cut the banana into slices and place them on top of the chocolate custard. stir until all the pieces are evenly covered in sauce.

To make the meringue

• Pour the egg whites into a mixing bowl and start mixing for 20 seconds.
• Gradually add half the sugar as it continues to mix.
• As the mixture thickens, add the second half of the sugar and mix until set in the bowl (trial by turning the bowl upside down).

To make the whipped cream

• Pour the ingredients into a bowl and whisk by hand. The aim is to achieve a soft consistency.

To make the pavlova

• Pour the meringue into a tin, lined with baking paper, and cook in the oven at 160°C.
• Leave to cool down before taking it off the paper. The aim is to have a toasted, yet bouncy, consistency.
• Place some raspberries and mint leaves on top of the meringue (basil works well also), then the whipped cream.

To serve

• Pour two tablespoons of meringue into each glass of chocolate custard, then cover with grated lime zest.
• Sprinkle some rock salt on top. Keep refrigerated or place in the freezer to have a chewy nougat consistency.