Recipe: Tamarind and Thyme Crème Brûlée from Warndu Mai »

The authors' favourite version of rhubarb and custard!

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Tamarind and Thyme Crème Brûlée from <i>Warndu Mai</i>

Tamarind and Thyme Crème Brûlée from Warndu Mai [©Hachette Australia]

<i>Warndu Mai</i> by Rebecca Sullivan & Damien Coulthard

 

Warndu Mai (Good Food) is all about introducing Australian native ingredients into your kitchen and cooking repertoire in an easy way.

Rebecca Sullivan and Damien Coulthard encourage to discover the native plants that have flourished in our landscapes for thousands of years and nourished our indigenous peoples.

You journey gradually, make small substitutions in your favourite dishes or jump all in and create whole new flavour sensations by following the recipes fully. Either way, Rebecca and Damien don't mind and even help you with some "instead of this use that" for replacing perhaps hard to get native ingredients.

This is a delicious new take on an old favourite, try it!

 

 Tamarind and Thyme Crème Brûlée

Rebecca writes: Wowzers. Next Level. Epic. Our favourite. Yummo. Our version of rhubarb and custard.

Prep time: 10 minutes | Cooking time: 30 minutes

Ingredients (serves 4l)

  • 250 g boonjie tamarind, chopped
  • 1 cup caster sugar
  • ¼ cup water
  • ¼ cup orange juice
  • 500 ml double cream
  • 1 teaspoon vanilla essence
  • 6 sprigs of native thyme
  • 6 egg yolks
  • ¼ cup caster sugar, extra, for sprinkling
  • 2 sprigs native thyme, for garnish (optional)6ndy

Method:

Preheat oven to 180°C.

Place tamarind, ½ cup sugar, the water and orange juice in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and cook for 18–20 minutes, stirring occasionally, until the consistency is thick and jammy. Spoon into the base of 4 x ¾ cup heat-proof ramekins or dishes.

Place cream, vanilla essence and thyme sprigs in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer for 5 minutes. Remove thyme.

Place egg yolks and the remaining sugar together in a bowl and whisk. Pour cream mixture into egg mixture and whisk. Pour back into the saucepan, heat over low heat and cook for 4 minutes or until thick.

Carefully pour into ramekins. Place in a baking dish and pour boiling water into the baking dish to about halfway up the ramekins.

Bake for 15–20 minutes, or until just set. (The brûlée should have a slight wobble.)

Cool at room temperature. Refrigerate for 2 hours or until cold.

Sprinkle with extra sugar and torch the tops with a kitchen blowtorch until golden and caramelised.

Serve immediately.

Note: If you don’t have a kitchen blowtorch, preheat oven grill to high. Place ramekins under grill for 30 seconds to 1 minute, or until tops are golden and caramelised.

 

Read more about Warndu Mai in the press release here »

See links below for other recipes.

 

This recipe from Warndu Mai is reproduced here with the kind permission of the publisher and authors.

Warndu Mai (Good Food) Introducing native Australian ingredients to your kitchen by Rebecca Sullivan and Damien Coulthard is published by Hatchette Australia (Sydney, NSW; April 2019, Hc, pp; RRP A$45.00). 

It can also be found to purchase online via booko.com.au »

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August 07th, 2019
 
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