FOOD
maltatoday | WEDNESDAY • 27 NOVEMBER 2019
14
Ingredients
• 500ml fresh cream
• 200ml fresh milk
• 200g sugar
• 1 pod vanilla
• 3 eggs, whole
• 4 egg yolks
Method
1. Preheat the oven to 120°C.
2. Mix the cream and the milk together
with the sugar in a saucepan.
3. Open up the vanilla pod lengthways
and scrape the seeds out of the pod.
Add the seeds to the cream mix along
wig with the pod.
4. Place the saucepan over the heat
stirring with a whisk until the sugar
dissolves and the cream is just about
to boil.
5. Whisk the eggs with the egg yolks.
6. When the cream mixture is hot slowly
add the cream to the eggs, whisking
vigorously as you go along.
7. Pass the mixture through a sieve and
fill the ramekins three quarters of the
way up.
8. Put the containers into a baking dish
and fill with water three quarters of
the way up.
9. Place in the oven for 20 mins and al-
low to cool in the fridge.
10. Top with sugar and place under a hot
grill until the sugar caramelises and
starts to burns a little.
11. Serve immediately.
Michael Diacono
Chef Patron at
Giuseppi's
This French classic is a favourite among many. Michael Diacono shares an easy recipe.
The trick, he says, is to use a shallow dish so that you get a good burnt sugar to cream ratio.
Creme brûlée