© J Sainsbury plc 2020
Photograph: Jonathan Gregson
Jasmine creme caramels with citrus compote
Raymond Blanc's elegant jasmine crème caramels from Sainsbury's magazine are the perfect ending to a sophisticated dinner party or a romantic meal (just don't forget they need chilling overnight and this recipe serves 8!)
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Ready in 55 minutes, plus overnight chilling
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Cooking time 40 minutes
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Prep time 15 minutes
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Serves 8
Ingredients
- 350 g caster sugar
- 725 ml whole milk
- 10 g jasmine tea leaves
- 3 large eggs
- 4 large egg yolks
- 55 ml white wine
- 75 ml fresh orange juice
- 2 oranges, peeled and segmented
- 2 mandarins. peeled and segmented
- 1 pink grapefruit, peeled and segmented
You will also need:
- 8 x 150ml ramekins
Method
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1
Preheat the oven to 170°C, fan 160°C, gas 3. Put 6 tablespoons of water in a wide heavy-based saucepan and add 250g of the sugar. Place the pan over a low heat, stirring to dissolve the sugar. Once it has dissolved, increase the heat to medium and leave, without stirring, until it thickens to a syrup. Quarter-fill a medium-sized roasting tin with cold water and keep to one side.
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2
Simmer the syrup for 6-8 minutes until it turns into a rich brown caramel (there should be a light haze and it should smell wonderful). Wrap a cloth around your hand and immediately remove the pan from the heat. Dip the base briefly into the roasting tin of water to stop it cooking.
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3
Divide half the caramel between 8 x 150ml ramekins, tilting each one to coat the base. Empty the roasting tin of water and put the ramekins in it. Boil the kettle and leave to cool for 5 minutes. Meanwhile, pour the milk into a pan, stir in the remaining sugar and simmer, stirring to dissolve. Take off the heat, add the jasmine tea and infuse for 2 minutes. In the meantime, in a large bowl, lightly whisk the eggs and egg yolks. Slowly stir in the hot milk.
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4
Strain the mixture into a jug and fill the ramekins. Fill the tin with hot water from the kettle to two-thirds of the depth of the ramekins. Bake for 30 minutes. Leave the crème caramels to cool in the water, then chill overnight.
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5
For the citrus compote, in a pan, bring the white wine and the orange juice to the boil and boil for 2 minutes. Add this to the pan with the remaining caramel in it, place on the heat and simmer, stirring to re-melt the caramel and reduce a little. Add the citrus fruits, take off the heat and set aside.
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6
To serve the crème caramels, slide a thin knife around the inside edge of each ramekin, tip upside down on to a serving plate and finish with the compote.
Get ahead: make the crème caramels up to 2 days ahead; keep chilled.
Kitchen secret: serve the crème caramels with an aromatic dessert wine such as Sauternes.
