Name: Colin Fassnidge’s creme brulee is big enough for the whole family
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8-10
Ingredients: 100ml milk; 900ml cream; 145g caster sugar, plus extra caster sugar to sprinkle; 1 vanilla bean, split, seeds scraped; 16–18 egg yolks (from large eggs); Macerated strawberries; 50g sugar; Dash red wine vinegar; Pinch salt; 2 x 250g punnets strawberries, hulled and quartered; 1/2 cup fresh basil leaves, torn

Creme brulee is a French classic, a staple for those with a sweet tooth. Colin Fassnidge has found a way to make a huge version of this delicious dessert so everyone can have a bowl. It might involve many egg yolks, but the effort is definitely worth it! Make this for your next big fancy dinner party.

Cook’s tips

You can serve this as a chilled custard without the brûlée step.
You could also make a caramel to pour over the cooled custard.

Ingredients

100ml milk

900ml cream

145g caster sugar, plus extra caster sugar to sprinkle

1 vanilla bean, split, seeds scraped

16–18 egg yolks (from large eggs)

Macerated strawberries

50g sugar

Dash red wine vinegar

Pinch salt

2 x 250g punnets strawberries, hulled and quartered

1/2 cup fresh basil leaves, torn

Method

Step 1

Preheat oven to 160°C/140°C fan-forced.

Step 2

Combine milk, cream, sugar and vanilla bean and seeds in a saucepan on medium heat. Bring to the boil. Remove from heat.

Step 3

Whisk yolks in a large bowl. Add the warm cream mixture to the egg mixture, whisking constantly. Strain through a fine sieve into a 1.5-litre (6-cup) oval ovenproof dish.

Step 4

Stand dish in a large, deep roasting pan. Pour boiling water into the pan so it’s halfway up the dish’s side.

Step 5

Bake for 35–40 minutes or until just set. (The custard should be 80°C in the centre when tested with a thermometer.) Remove from the water bath and let cool slightly. Refrigerate for 2 hours, until cold.

Step 6

For the macerated strawberries, place sugar, vinegar and salt in a bowl. Add strawberries, turning gently to combine. Set aside for 30 minutes. Stir in basil.

Step 7

To brûlée the top, just before serving, sprinkle the custard with extra caster sugar. Use a kitchen blow torch to melt the sugar until a toffee forms.

Step 8

Serve the crème brûlée with macerated strawberries.

creme brulee in large pot for sharing with strawberries on the side — (Photography: Con Poulos, Styling: Michele Cranston)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.