Creme Brûlée

Creme Brûlée

This can be made the long-winded way or by the quick and easy method. Both turn out really good. I am offering both recipes below.


For the custard:

Fresh cream 2 cups

Sugar 1/2 cup

Eggs 3

Vanilla essence 1 tsp

For the quick and easy custard:

Custard powder 3 tbsps, vanilla flavour

Full-cream milk 1/2 litre

Sugar 6 tbsps

For the topping:

Brown sugar 6 tbsps


To make the custard from scratch, beat the eggs and sugar together till light and fluffy. Fold in the cream and vanilla essence.

Divide the mixture between six ramekins and steam them for 30-40 minutes.

Cool and refrigerate for 4-6 hours.

For the quick and easy custard, heat the milk with the sugar.

Meanwhile mix the custard powder with a tablespoon or two of cold milk and make a watery paste.

When the milk begins to boil, reduce the heat and add the custard, stirring all the time.

Increase the heat and cook till bubble appear. Switch off the heat.

Divide the custard between six ramekins.

Cool and refrigerate for 2-4 hours.

Before serving, sprinkle a tablespoon of brown sugar over each ramekin.

Use the blowtorch to caramelise the sugar. Let it rest for 2-3 minutes so that a crust forms.

Serve immediately.

Mushroom Soup

Mushroom Soup

This creamy mushroom soup is delicious on cold winter evenings, especially with corn bread. I use fresh button mushrooms that are firm and have a lovely woodsy flavour.


Button mushrooms 250 g

Onion 1 large, chopped

Garlic 3 cloves, minced

Butter 100 g

Olive oil 4 tbsps

All-purpose flour 4 tbsps

Milk 1/3 cup

Fresh cream 1 cup

Salt and pepper to taste

Water as needed

Coriander leaves for garnish


Slice the mushrooms.

Add the butter and olive oil to a heavy-bottomed pan and heat till the butter melts.

Add the onions and mushrooms. Sauté till the mushrooms are brown.

Add the minced garlic and fry till the raw smell disappears.

Add the flour and sauté for two minutes. Add the milk, stirring all the time. Add 2 cups of water and stir well. Add salt and pepper to taste. Cook till the soup begins to boil.

Add the cream and stir till bubble begin to appear.

Garnish with coriander leaves and serve hot with corn bread.