Table Manners rum raisin crème brûlée recipe Jessie and Lennie Ware - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Table Manners rum raisin crème brûlée By You Magazine - March 1, 2020 JESSIE We first had this in the Old Bailey, where we had been invited by a judge (an old Manchester friend of my mum’s) to join him for a formal ceremonial lunch. Seven months pregnant and desperate for any booze, I happily wolfed down the rum raisin crème brûlée. When we went to make crème brûlée for actress Hayley Squires, we made literal flames. LENNIE This recipe caused Jessie and I to have a culinary dispute. She was too handy with the blowtorch that was extremely fierce and not well attached. It was chaos in the kitchen with flame throwers setting fire to the crème brûlées. I had to take over, with disastrous results, and it was nearly mama brûlée – but we laughed until we couldn’t breathe. JESSIE We felt this needed to be included in the book as a motivation to all new cooks: ‘If at first you don’t succeed, dust yourself off and try again’ (if you haven’t set fire to yourself in the process). Ola O Smit SERVES 4 50g raisins 2 tbsp white rum 300ml double cream 1 vanilla pod, slit lengthways and seeds scraped out 3 large egg yolks 50g caster sugar 4 tsp demerara sugar 1. The day before you make this, soak the raisins in the rum overnight. 2. Preheat the oven to 170C/150C fan/gas 3. 3. Divide the rum-soaked raisins between 4 x 150ml ramekins. 4. Put the cream in a pan and add the vanilla pod and seeds. Place over a low heat until just below boiling point, then carefully fish out and discard the vanilla pod. 5. Meanwhile, whisk the egg yolks with the caster sugar. Slowly pour in the hot cream, whisking as you go. 6. Place the ramekins in a roasting tin and pour the custard into them. Pour boiling water into the roasting tin until it reaches two-thirds of the way up the sides of the ramekins. Bake for 25-30 minutes until just set but still wobbly. 7. Leave to cool and then chill for at least 3-4 hours or overnight. 8. Sprinkle a teaspoon of demerara sugar over each ramekin and blowtorch until the sugar begins to sizzle and brown. If you don’t have a blowtorch, pop the ramekins under a hot grill for 4-5 minutes to caramelise the sugar. 9. Chill the crème brûlées for at least 30 minutes before serving. Buy Jessie and Lennie’ s book with a 20 per cent discount Table Manners by Jessie and Lennie Ware will be published by Ebury Press on 5 March, price £22. To order a copy for £17.60 with free p&p until 31 March, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved