Davidson Plum Creme Brulee
Prep time: 15 minutes
Cook: 30 minutes
Serves: 4
The Australian Superfood Co had the pleasure of being a part of the 2018 Australian Food Awards. It was a huge night for the native food industry with Kakadu Plum, Finger Lime, Davidson Plum and Quandong all being awarded for their unique, delicious flavours. Our new extracts continue to gain attention on the Australian food scene, with the Davidson Plum Extract winning gold! For the event, Nick Mahlook, executive chef from The Atlantic, created a delicious, Davidson Plum Creme Brûlée, and has offered the recipe below. If you want to try out the delicious Davidson Plum, why not learn from the best?
Davidson’s Plum Brulee
- 100g castor sugar
- 600g cream
- 230g milk
- 160g yolks
- 100g whole eggs
- 13g Davidson Plum extract
- 8g Davidson Plum powder
Madeleines
- 500g egg white
- 500g icing sugar
- 500g cake flour
- 200g honey
- 500g brown butter
- 1 lemon zest
The Australian Superfood Co had the pleasure of being a part of the 2018 Australian Food Awards. It was a huge night for the native food industry with Kakadu Plum, Finger Lime, Davidson Plum and Quandong all being awarded for their unique, delicious flavours. Our new extracts continue to gain attention on the Australian food scene, with the Davidson Plum Extract winning gold! For the event, Nick Mahlook, executive chef from The Atlantic, created a delicious, Davidson Plum Creme Brûlée, and has offered the recipe below. If you want to try out the delicious Davidson Plum, why not learn from the best?
Davidson’s Plum Brulee
- Combine sugar and eggs, heat milk and cream until just below boil, whisk into egg and sugar mix, add Davidson Plum extract and powder, then pour into moulds 160°C about 20 mins or until set.
Madeleines
- Burn butter and use to combine all ingredients, Madeleines are 10g per piece.
Lime Marmalade
- Heat marmalade and let down with water until glaze consistency, glaze Madeleines when still warm.