Creme brulee is rich, creamy and, with that crackable toffee crust, a fitting close to any dinner party. Yuzu, meanwhile, is aromatic and full of citrus zing.
This beautiful recipe combines them into a a vibrant, flavourful dessert that’s perfect year round.
Need ramekins? We have those too.
Preheat oven to 170C.
Pour cream and two tablespoons of candied yuzu peel into a small saucepan and warm over a medium heat until gently simmering. Remove from heat and leave to infuse for 20 minutes.
In a bowl, whisk together egg yolks and castor sugar until smooth and pale. Whisk in yuzu juice, then warmed cream.
Place six 6.8 x 5cm ramekins into a roasting tray, then fill with custard mixture. Add boiling water to tray until it reaches two-thirds of the way up the sides of the ramekins.
Bake for 40 minutes, then remove ramekins from tray and refrigerate for at least one hour (or until cooled).
Sprinkle a layer of light muscovado sugar (or castor sugar) over each ramekin and use either a kitchen blowtorch or hot grill oven to melt the sugar into toffee.
Top with a few pieces of candied yuzu peel and serve within one hour (or toffee will soften).