Creme Caramel

Ingredients
Caramel
200g sugar
A little water
Teaspoon of red wine vinegar
Custard
6 eggs
200g caster sugar
2 vanilla pods
1 litre milk
Preheat oven.
To make the caramel, heat the sugar, water and red wine vinegar in a small heavy based saucepan. Cook over a medium heat without stirring.
When it’s reached a dark, tanned syrup colour and consistency, pour into ramekins or a large [...]

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Cumquat Tart with Candied Peel and Vanilla Ice Cream

Ingredients
Sweet Shortcrust Pastry
225g plain flour
45g pure icing sugar
125g chilled unsalted butter, diced
2 egg yolks (from 59g eggs)
Eggwhite
Filling
1/2 – 3/4 cup preserved cumquats pureed with cumquat syrup
6 Eggs (room temperature)
250g caster sugar
150-200ml pure pouring cream (min 35% fat)
To Serve
Candied cumquat peel
Pure icing sugar to dust
Extra caster sugar for carmalising the top
Vanilla ice cream, whipped cream or [...]

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Cumquat Panna Cotta and Vanilla Panna Cotta with Cumquat Coulis

Serves 4 – This recipe makes 2 Vanilla Panna Cottas and 2 Cumquat Panna Cottas.
Ingredients
350-400ml pouring cream (min 35% fat)
100ml full cream milk
1 1/2 leaves of gelatine
60g caster sugar
1 vanilla pod
Approx. 3 tsps homemade pureed candied cumquats (seeds removed)
Heat milk, cream and sugar in a saucepan and gently bring to simmering point.
Divide mixture evenly into [...]

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