Recipe detail

Desserts Crème Brûlée

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

We mix egg yolks with sugar and cold cream. We split the vanilla pod lengthwise and scrape out the seeds, which we add to the milk and bring to a boil. Then we mix everything together and stir gently. We pour into ceramic dishes. We bake at 90°C without steam for about 1h. Once the Crème Brûlées are ready, we let them cool down.
When serving, we sprinkle with brown sugar, flambé until the sugar caramelizes.
We serve with citrus tartare and buttery cookies.

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