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Susan Jung

Using a base of eggs, sugar and cream or milk, you can make a wide variety of sweet dishes simply by varying the amount of each ingredient and changing the cooking method. For creme brulee or creme caramel the ingredients are mixed together then poured into ramekins and baked until set. Cook egg yolks, sugar and cream in a saucepan over a low flame and the result is creme anglaise, a rich, pourable custard that puts any tinned, powdered custard sauce to shame. Add a little cornstarch and cook in a double boiler for creme patissiere, which can be used to fill tart shells, cream puffs or napoleons. For a comforting pudding, cook the ingredients with rice or tapioca.

It is important to remember that for all these dishes you should cook the ingredients slowly and gently, or you will end up with sweet scrambled eggs instead of smooth custard.

Creme brulee (pictured)

Although white, porcelain ramekins are traditional, creme brulee can be baked in any heat-proof dish. For the best proportion of custard to crisp, burned-sugar crust, bake the custard in shallow gratin dishes. Small butane torches are sold in most hardware stores and can be used to crisp the top.

500 ml cream

1 vanilla bean or 1 tsp pure vanilla extract

4 large egg yolks

100 grams granulated sugar, plus extra for the tops of the custards

Pre-heat the oven to 160 degrees Celsius. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a paring knife. Rinse a saucepan with cold water but do not dry it. Pour the cream into the saucepan and add the vanilla seeds and scraped-out vanilla bean. Heat the cream until it simmers, stirring occasionally with a wooden spoon.

Whisk the yolks and sugar in a bowl. When the cream is simmering, ladle about 1/2 cup (120 ml) into the yolks/sugar and whisk together. Whisk another 1/2 cup of the hot cream into the yolks/sugar. Whisking constantly, slowly add the remaining hot cream to the mixture. Stir in the vanilla extract, if using. Pour the mixture through a fine sieve into another bowl, then ladle into individual ramekins or heat-proof bowls.

Put the ramekins into a flat baking pan with sides as deep as the ramekins. Add enough hot tap water to the pan to come halfway up the outside of the ramekins (this diffuses the heat of the oven so the custards do not bake too quickly). Put the pan into the oven and bake for 25 to 30 minutes, or until almost set - if you shake a ramekin gently, it should be a little wobbly at the centre of each custard. Remove the ramekins from the pan and cool, then chill in the fridge.

When serving, sprinkle a layer of granulated sugar over each custard. Use a butane torch to caramelise the sugar until brown and bubbling. Alternatively, you can use a grill to caramelise the sugar. Serves 4 to 6.

Creme anglaise

This sauce is delicious with fresh fruit or drizzled over tarts or cakes. It is also the base for ice-cream. The sauce can be infused with orange zest or grated fresh ginger (simmer with the cream and vanilla bean), or flavoured with rum or brandy to complement whatever you are serving with it.

500 ml cream (or 250 ml cream and 250 ml whole milk)

1 vanilla bean or 1 tsp pure vanilla extract

4 large egg yolks

100 grams granulated sugar

A pinch of fine salt

Split the vanilla bean lengthwise and scrape out the seeds. Rinse a saucepan with cold water. Pour the cream (or cream and milk) into the pan and add the vanilla bean and seeds. Heat the mixture and stir occasionally until it is simmering.

In a bowl, whisk the egg yolks, sugar and salt together. When the cream is simmering, ladle about 1/2 cup (120 ml) into the yolk mixture and whisk to combine. Ladle another 1/2 cup of the hot cream into the yolks and stir, then pour the mixture back into the saucepan. Cook over a low heat, stirring constantly with a wooden spoon. The mixture will begin to thicken slightly - do not cook too fast or let the mixture simmer because the eggs will scramble. The sauce is ready when it coats the back of the spoon - you should be able to draw your finger across the spoon and it will leave a track through the sauce. Add the vanilla extract if you are using this rather than the bean. Pour the sauce through a fine sieve into a bowl. Serve hot or cold.

Creme patissiere

This is also known as pastry cream. It is a staple in the pastry kitchen, used on its own as a filling or mixed with other ingredients for sweet souffles or almond cream.

250 ml cream

250 ml whole milk

1 vanilla bean or 1 tsp pure vanilla extract

4 egg yolks

100 grams granulated sugar

A pinch of fine salt

2 slightly heaped tbsp cornstarch

30 grams cold, unsalted butter

Split the vanilla bean lengthwise and scrape out the seeds. Pour the cream and milk into a rinsed saucepan and add the vanilla bean and the seeds. Heat the mixture until it is simmering.

Whisk the egg yolks, sugar, salt and cornstarch in a metal bowl. When the cream and milk are simmering, ladle 1/2 cup (120 ml) into the egg-yolk mixture. Whisk together, then add another 1/2 cup of hot cream/milk and whisk again. Whisking constantly, slowly pour all the cream/milk into the egg-yolk mixture. Fill a saucepan halfway with water and heat over a medium flame. When it is simmering, lower the heat and put the bowl of yolks/cream on top, as in a double boiler. Whisk constantly for five to 10 minutes, or until the mixture is thick. Remove the bowl from the heat and add the vanilla extract if you are using it. Transfer the mixture to a clean bowl and rub the surface of the custard with the butter (this prevents a crust forming). When it starts to cool, stir the butter into the custard. Press plastic wrap directly onto the surface of the custard, poke a few holes into the plastic wrap and store in the fridge until completely cold.

Styling Leonie van Hasselt

Picture Loena Kotze



Creme de la creme