We like crème brûlée and we also like cauliflower. But together? Apparently it works. So says Jamie Oliver alumnus Aaron Craze who gives us his cauliflower crème brûlée recipe.
He rose to fame in Jamie’s Kitchen, when Oliver took on 15 raw recruits and school drop outs to learn the trade at Fifteen. After that he was part of CBBC’s Junior Masterchef where a Aaron Craze’s cauliflower crème brûlée recipe would not have been amiss!
PREPARATION TIME 20 minutes
COOKING TIME 60 minutes
12 egg yolks
220g caster sugar
200g cauliflower florets (finely sliced)
1 litre Greek yoghurt
1 tbsp vanilla extract 50g brown sugar
1. Boil the Greek yoghurt, vanilla and cauliflower in a pan. Bring to boil then simmer till the cauliflower is tender.
2. Blend in a food processor, and then pass through a sieve.
3. Whisk the egg yolks and sugar. Add the yoghurt to the egg mix and pour into ramekins.
4. Sit the ramekins in a water bath in the oven at 110°c for 60 mins or until set. 5. Once cooled, sprinkle with brown sugar and caramelise with a torch or grill.
For more recipes from Aaron Craze head here.