Cheddar brulee

Babiche Martens

This cheddar brulee (a Kiwi take on French brulee) has to be one of the simplest, yet most impressive, starters to serve visitors for lunch or dinner. An old-style cheddar is tasty here. Dip fresh blanched vegetables and enjoy the subtle texture and flavours. Add plenty of freshly ground pepper to finish. The key to any brulee is to make it the day before so it sets completely, and to caramelise the top just before serving. The little bit of caramel crunch on top is a sheer delight.

Ingredients

200 ml	Cream (Main)
4	Eggs
1 pinch	Ground nutmeg
60 g	Tasty cheese, grated finely (Main)
2 Tbsp	Caster sugar

Directions

1. Place 4-6 small glasses on a tray and cool in the fridge for 15 minutes.
2. In a heatproof bowl place the cream, eggs, nutmeg and cheese. Whisk until well combined.
3. Place the bowl over a small saucepan filled with enough water to simmer without touching the bowl. Stir continuously for 10-15 minutes until the mixture is thick enough to coat the back of a spoon. Do not let it overheat or the eggs will curdle.
4. Divide the custard evenly among your glasses. Place in the refrigerator overnight.
5. Just before serving, sprinkle with sugar and place under a hot grill for 2 minutes or use a brulee torch. Serve with the blanched vegetables such as broccolini or asparagus.

More recipes using local ingredients

• Manuka honey and lemon curd meringues
• Baked fish with fennel, peppers and feta