Camembert creme brulee recipe

Posted by Sarah Duff on 24 April 2012

I had this deliciously indulgent Camembert creme brûlée at a lunch at Waterkloof Wines’ restaurant high up in the hills of Somerset West. The creme brûlée was served with a granny smith and celery sorbet which apparently is a bit too complicated for home cooking, so you could serve it with melba toast and a crisp acidic salad.

 

Ingredients

  • 750ml cream
  • 100g egg yolk
  • One gelatine leaf, softened in warm water
  • Half a round of ripe Camembert

 

Make a custard by boiling the cream. Pour into 100g egg yolk and mix with a whisk. Put the mixture back in the casserole and cook to 85 degrees mixing carefully with a spatula. Add the softened gelatine leaf and add a 1/2 a head of ripe Camembert. Wait ten minutes for the Camembert to melt and then strain through a chinois and add seasoning (salt and pepper). Pour into a  container  –  a shot glass or cup – and then leave the mixture to set. Once set, put in the fridge for a minimum of three hours.

 

Recipe by Gregory Czarnecki, head chef at Waterkloof Wines’ restaurant.

For my review of Waterkloof’s restaurant, click here.

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