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Buttermilk Brulee with Mandarine Apricot Compote

Serves 4


  • 5 egg yolks
  • 1/4 cup caster sugar
  • 2 teaspoons vanilla essence
  • 1 1/2 cups Australian buttermilk
  • 2 tablespoons cornflour
  • 100g caster sugar, extra
  • toasted flaked almonds, for garnish
  • 1 x 400g can apricot halves
  • 20g Australian unsalted butter
  • 1/2 cup fresh mandarine or orange juice
  • 2 tablespoons sugar
  • 1 tablespoon brandy
  • 2 strips mandarine rind, cut into fine strips
Download Recipe (PDF)


  1. Beat yolks, sugar and vanilla together until creamy. Mix a little buttermilk with the cornflour to form a smooth paste and add to the egg mixture with the remaining buttermilk. Pour into individual ovenproof dishes and place in a baking dish. Add 2cm deep hot water to the baking dish and bake at 150C for 30-40 minutes or until set. Refrigerate until firm. Sprinkle a tablespoon of castor sugar thickly over the top of each creme and grill until a golden brown toffee crust has formed. Allow to cool. Serve each buttermilk brulee on an underplate with a spoon of warm compote, sprinkled with toasted almonds.
  3. Place all the ingredients in a saucepan and bring to the boil. Simmer uncovered, stirring occasionally until the liquid has evaporated and the mixture has thickened. Serve warm.


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