Crème brûlée' is French and means 'burnt cream'. There is a lot of passion involved in this dessert, which is probably why preparing it is also a game with fire. It sounds a little adventurous, but take heart, it's easy to prepare and well worth it! Have fun enjoying it.
Recipe for 6 people
Ingredients:
150 ml milk
375 ml cream
5 egg yolks
40 g sugar for the cream
60 g sugar for caramelizing
110 g fine cocoa chocolate 'Rausch Plantagen Trinidad 80 %'
Also seasonal fruit to decorate.
Preparation:
Chop the fine cocoa chocolate and set aside.
Pour the cream and milk into a pan and bring to the boil.
Then mix the sugar with the egg yolk and add to the milk and cream mixture, stirring constantly until creamy.
Melt the fine cocoa chocolate in a bain-marie and carefully fold into the cream until everything is well combined.
Pour the crème into the prepared tins and bake in the oven at 95 °C for approx. 30 minutes; it should not turn brown.
Allow the crème to cool completely, sprinkle with sugar and burn with a small kitchen blowtorch until a nice brown caramel crust has formed.
Tip:
Decorate with fruit such as banana and blueberries before serving, they create a nice colorful contrast.
