{"id":6998,"date":"2020-03-11T22:33:34","date_gmt":"2020-03-11T20:33:34","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=6998"},"modified":"2020-03-11T22:33:34","modified_gmt":"2020-03-11T20:33:34","slug":"winter-is-for-the-hussar-grills-creamy-creme-brulee","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/winter-is-for-the-hussar-grills-creamy-creme-brulee\/","title":{"rendered":"Winter is for The Hussar Grill\u2019s Creamy Cr\u00e8me Brul\u00e9e"},"content":{"rendered":"<p><strong>Make your own!<\/strong><\/p>\n<p>What is better than cr\u00e8me brul\u00e9e? Soft, silky yellow custard topped with crunchy caramelised sugar. This delectable dessert has been a regular feature on The Hussar Grill\u2019s menu since 1964 and has been a classic favourite of patrons ever since.<\/p>\n<p><strong><u>And they\u2019re sharing the recipe with you!<\/u><\/strong><\/p>\n<p>Make your own indulgent dessert at home, for yourself or for guests \u2013 or come and enjoy it at your nearest Hussar Grill after your favourite steak.<\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<ul>\n<li><em>1l Fresh cream<\/em><\/li>\n<li><em>250 ml Sugar<\/em><\/li>\n<li><em>10ml Vanilla extract<\/em><\/li>\n<li><em>7 Egg yolks<\/em><\/li>\n<\/ul>\n<p><strong>Please note that this recipe yields 12 x individual Cr\u00e8me Br\u00fbl\u00e9es if prepared in 9cm ramekins.<\/strong><\/p>\n<p><strong><em>Method<\/em><\/strong><\/p>\n<ol>\n<li><em>Preheat oven to 150 \u00baC.<\/em><\/li>\n<li><em>Beat egg yolks, sugar and vanilla extract in a mixing bowl until thick and creamy.<\/em><\/li>\n<li><em>Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove cream from heat immediately.<\/em><\/li>\n<li><em>Add the warm cream to the egg yolk mixture steadily, stirring continually until combined.<\/em><\/li>\n<li><em>Run through sieve (if your custard has any lumps).<\/em><\/li>\n<li><em>Pour the liquid into 9cm ramekins.<\/em><\/li>\n<li><em>Place ramekins in bain-marie with boiling water.<\/em><\/li>\n<li><em>Cover with foil and bake for 20 mins.<\/em><\/li>\n<li><em>Remove ramekins from the oven and refrigerate for a minimum of 2 hours.<\/em><\/li>\n<\/ol>\n<p><strong>Sprinkle with castor sugar and caramelize with a Butane\/kitchen torch. Garnish with mint leaves and enjoy. Or if you don&#8217;t feel like spending time cooking at home, why not visit your nearest Hussar Grill to get the real thing!<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-79977\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2020\/03\/THG-Creme-Brulee-1-HR-.jpg\" alt=\"\" width=\"1150\" height=\"1700\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Make your own! What is better than cr\u00e8me brul\u00e9e? Soft, silky yellow custard topped with crunchy caramelised sugar. This delectable dessert has been a regular feature on The Hussar Grill\u2019s menu since 1964 and has been a classic favourite of patrons ever since. And they\u2019re sharing the recipe with you! Make your own indulgent dessert&#8230;<\/p>\n","protected":false},"author":1,"featured_media":7001,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-6998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/6998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=6998"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/6998\/revisions"}],"predecessor-version":[{"id":7002,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/6998\/revisions\/7002"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/7001"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=6998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=6998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=6998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}