Crème Brûlée

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 Vanilla pod
  • 250 g Whipped cream
  • 200 ml Milk
  • 100 g + 4 teaspoons sugar
  • 3 Egg yolk (size M)
  • 2 Eggs (size M)
  • 1 Carambola
  • 4 Physalis
  • 7-10 Tbsp Mint

Directions

  1. 1

    Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Boil up cream, milk, vanilla pulp, vanilla pod and 100 g sugar. Whisk egg yolk and eggs in a bowl. Stir about 100 ml of hot milk into the egg yolk, then stir back into the rest of the milk. Pass the egg milk through a sieve into a litre measure. Place 4 flat moulds on a fat pan and fill with the egg milk.

  2. 2

    Place the pan in the preheated oven (electric cooker: 125 °C/ circulating air: not suitable/ gas: level 1) and pour hot water over it so that 2/3 of the moulds are in the water. Cook the crème for approx. 1 hour, then remove from the fat pan and allow to cool. Cut the carambola into slices. Sprinkle each Crème Brûlée with 1 teaspoon of sugar and caramelise with the gas burner. Decorate with carambola, physalis and mint and serve immediately

  3. 3

    45 minutes waiting time

Nutrition Facts

KCAL
460 kcal
CARBS
37 g
FATS
30 g
PROTEINS
10 g

Categories & Tags

Dessert