Words by The Cornish Chef | Images by Ali Green
The man behind the mastery; using Cornwall’s bountiful larder to create a rustic, hearty menu.
50g icing sugar
5 large eggs
75g golden castor sugar, plus extra
100ml full fat milk
450ml double cream
1 vanilla pod
Begin by making a blackberry and rum compote – place most of the blackberries into a small saucepan along with the icing sugar and cook gently over a medium-low heat, crushing the berries a little with a spoon as you go. When cooked down and slightly thickened, remove from the heat and add the rum before setting aside to cool.
Make the custard mix next by whisking the eggs and sugar together until incorporated and set this aside. In a medium saucepan, heat your milk, cream and vanilla over a medium heat until about to simmer. Whilst constantly whisking, slowly pour the hot cream mix into the eggs. Pour through a sieve into a bowl or jug and set aside to cool.
Preheat your oven to 125°C. When everything has cooled and you are ready to cook, set up six ramekins and divide the remaining blackberries between them.
Drizzle a layer of compote into each ramekin, dividing it evenly between all six. Place into a deep baking tray and then remove the foamy layer from the top of the brûlée mix and very gently, from a low height, pour the mix into each ramekin. Boil a kettle full of water and pour the hot water into the baking tray until the water level reaches half way up the sides of the ramekins.
Place in the oven at 125°C and cook for 1 hour until set but a little wobbly in the middle. Allow to cool fully – this can be done hours before serving or even the day before.
When ready to serve, scatter a teaspoon of sugar over the top of each ramekin of brûlée and, preferably using a blowtorch, heat the sugar very quickly until caramelised. You can do this under a grill as high as it can go, and very high up, but a blowtorch always gives a better result.