Crème brulee recipe by Prenolan Naidoo PICTURE: Supplied
Embracing a culinary philosophy that challenges conventional techniques, young chef, Prenolan Naidoo thrives on constant innovation, creating a sensory experience through each dish he prepares.

With his creativity firmly rooted in the kitchen, the Executive Sous Chef at Southern Sun Elangeni & Maharani’s Grill Jichana restaurant says he drew his gastronomic inspiration from local influences.

However, Naidoo- who joined the iconic beachfront hotel in 2013- prefers not to define his cooking style, saying “it continually evolves”.

“My culinary training is classically French but I incorporate elements of modern South African influences into my dishes,” says Naidoo.

Lured into the kitchen as a child, Naidoo fondly recalls spending hours cooking with his grandmother at their humble Stanger home, which he says ignited his passion for food. But it was his bold decision to forego a career in psychology to pursue one as a chef that kickstarted his culinary journey. 

Crème brulee recipe by Prenolan Naidoo

1lt cream
150g castor sugar
10 egg yolks
1 tbsp vanilla essence

Warm the cream and dissolve the sugar.
Whisk eggs and vanilla essence, until white and pale. 
Add a bit of hot cream to eggs to temper. Once smooth add the rest of cream. 
Whisk until smooth and pour into moulds. 
Place moulds in water bath, cover in foil and bake at 200 degrees for 20 minutes. 
C ool and serve.