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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Southern Right Pinotage 2006 |
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wine reviews |
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Ingredients
| 6 egg yolks
600ml cream
400 ml milk
250g castor sugar
½ vanilla pod
2 x fresh ripe peaches
30g butter
Icing sugar for burning
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Method
- Place the milk, cream, ½ vanilla pod and 125g castor sugar
into a pot. Bring to the boil and let it infuse for 10 minutes
- Puree the peaches in a blender and strain into the milk mixture
- Whisk the egg yolks and 125g castor sugar together until light and
fluffy (ribbon stage)
- Pour the milk and peach mixture into the whisked eggs whilst stirring
slowly
- Let the final custard mix settle and then remove the foam from the
surface
- Pour the custard into 6 ramekins and bake in a a baine marie for
45 mins to 1 hour at 100°C or until set
- Place in the fridge 1 hour before serving
To Serve
- Sprinkle the top of the Brulee with icing sugar and caramelise with
a gas burner. Alternatively, caramelise the icing sugar in a pan and
pour a thin layer over the top of the brulee and allow to set
- Garnish with half a roasted peach, a dollop of mascarpone and some
biscotti
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