In 1971 Jacky Frenot moved from France to Australia as a young chef. Forty years later, his passion for food is still alive. In this interview, Jacky shares his story and divulges the secret to a delicious crème brulée.
- 1 litre cream
- 190 g sugar
- 12 egg yolks
- vanilla essence
- splash of Cointreau
- 1 orange, zested
- 2 tbsp caster sugar, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 24 hours
Lay out 6 to 8 ramekins on a tray, which will fit into a fridge.
In a pot over a medium heat, bring the cream to the boil.
Mix the remaining ingredients in a bowl.
When the cream is boiling add it to the egg mix. Return the egg and cream mix to the pot and cook over a low heat for 1 minute. Be careful to not overcook it.
Strain the mix and pour it into the ramekins. Place the tray with the ramekins in the fridge and leave for 24 hours, or until set.
Before serving, sprinkle each ramekin with a layer of caster sugar and blowtorch for a fine crispy caramelised sugar top.