Recipe detail

Desserts Creme Brulee

12. 8. 2020

Author: Pavel Gaubmann

Company: Retigo

Food category: Desserts

Cuisine: French

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Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 01:10 hh:mm
probe icon 90 °C
ventilator icon 40 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
egg yolk 240 g
vanilla bean 1 pcs
milk 3.5% 150 ml
whipped cream 33% 900 ml
caster sugar 200 g
cane sugar 30 g

Nutrition and allergens

Allergens: 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 296.7 kJ
Carbohydrate 38.7 g
Fat 12.4 g
Protein 6.8 g
Water 0 g

Directions

Mix the egg yolks with sugar and cold cream. Cut the vanilla pod lengthwise and scrape out the seeds with a knife, which we add to the milk and bring to a boil. Then mix everything and mix well. Pour into ceramic bowls. Bake at 90°C without steam for about 1 hour. Let the finished Crème Brûlée cool. When serving, sprinkle with cane sugar, flambé until the sugar caramelizes. Served with citrus tartare and butter biscuits.

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