Crème Légère Monique - Serves 10-12
You will achieve the right texture if you take them out of the oven when they are still wobbly like jelly.A tip from
This is one of my mother’s favourite recipes. A good crème légère needs care when it is made and you need to use fresh milk, eggs and plump juicy sultanas or prunes. Make sure not to overheat it when you cook or this dessert may curdle.
1. First, in a saucepan cover the sultanas with cold water, bring to the boil and simmer gently for about 1 hour. As the water evaporates, keep adding more, ensuring that the sultanas remain covered.
2.When the sultanas have plumped up, take them out and leave them to cool. Allow the remaining liquid to reduce. Remove from the heat, add the brandy and set aside, covered, for 15 minutes.
3. Preheat the oven to 130°C/Fan 110°C/Gas 1.
4. In a separate pan, add the sugar to the reduced liquid, and slowly heat until the sugar has dissolved (there should be no grittiness when it is stirred with a spoon). Bring to the boil and cook until caramel in colour, roughly 2–3 minutes. Pour into 10–12 x 150ml pudding moulds.
5. Top each mould with 10g sultanas and leave to cool.
6. Meanwhile, whisk together the egg yolks, whole eggs and soft brown sugar until a ribbon forms from the whisk.
7. Pour the milk into another pan and bring to the boil. Once it has boiled, allow it to cool slightly, then whisk in the egg mixture. Skim the foam from the mixture and then pour into the moulds over the sultanas.
8. Cook the moulds in a bain-marie (a roasting tin filled halfway up with water) in the preheated oven for 35–45 minutes or until just set.
9. Remove from the oven but allow to cool slowly in the bain-marie for 10 minutes before chilling in the fridge for at least 2–4 hours or ideally overnight. Serve chilled.
This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.