Chef Kane Pollard has reinvented some of the seminal recipes he was taught as an apprentice and this creme brulee has a gorgeous citrus twist.

Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

Citrus crème brûlée
serves 4

270g cream
180g milk
90g egg yolks
60g brown sugar
2 citrus of choice, zested and segmented

Place cream, milk and zest into pot and bring to a simmer. Whisk yolks and brown sugar together in a large bowl. Slowly pour cream into the yolk and sugar mix while continuously whisking. Strain mixture through a fine sieve, then portion into bowls at 120ml each. Bake in oven with low fan at 110C for 35-40 minutes until custard has just set. Place in the fridge and allow to chill for minimum 2 hours.

To finish, gently spread 2 teaspoons of caster sugar on top of each custard. Blowtorch or place under a high grill until sugar turns to toffee. Top with citrus segments.

 

This recipe first appeared in the August 2023 issue of SALIFE magazine.