Trio of Crèmes Brûlées

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A special dessert of crèmes brûlées with a Japanese twist, from the celebrated chef Nobu Matsuhisa. Make all three or just those that you prefer

Ingredients

Serves: 4 Preparation: 25 Cook Time: 25 Total Time: 50min

For the basic br&#l&#e:
Heat the cream and milk in a small saucepan over medium heat until just before boiling. Whisk the egg yolk and sugar in a mixing bowl. Add the hot cream and milk mixture gradually, then mix again.
Preheat the oven to # (#, gas mark #. Strain the mixture through a fine-mesh sieve to remove any small lumps. Discard any surface residue (with froth from the egg yolks) by blotting the surface with a paper towel or skimming with a spoon.
Pour the mixture into individual ramekins and bake standing in a pan of hot water reaching halfway up the sides of the ramekins for &# minutes.
Cool to room temperature. Sprinkle fine brown sugar over the surface and scorch the surface lightly with a propane blow torch or place under the grill to caramelise the sugar.
For black sesame br&#l&#e:
Follow as for basic br&#l&#e, but add the black sesame paste at step together with the egg yolks and sugar. Add the brandy after completing step
For ginger br&#l&#e:
Follow as for basic br&#l&#e, but add the ginger together with the cream and milk at step Add the ginger wine after completing step Then add the truffle slices and mix.
For green tea br&#l&#e:
Follow as for basic br&#l&#e, but add the green tea powder at step together with the egg yolks and sugar. Add the kirsch after completing step
To serve:
Lay a kumazasa bamboo leaf on a serving plate. Arrange the three different br&#l&#es over it and garnish with the fruit and mint leaves.