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Espresso crème brûlée

    50min.

    Easy

    Vegetarian

Zložky

4 Porcie
  • 2 Čajová lyžička Cardamom seeds

  • 300 G Cream (or plant-based cream)

  • 4 Kus Egg yolk (medium)

  • 10 G Espresso beans

  • 80 G Raw cane icing sugar (tip)

  • 1 Pinch Salt

  • 0,5 Kus Vanilla pod

    European, French

    Desserts

    Lactose, Sugar

    , Impact pot, Mixer with whisk, Whisk

Príprava

  • Season the cream

    Crush the cardamom in the mortar, add the espresso beans and crush them. Cut the vanilla pod in half lengthwise and scrape out the pulp. Slowly bring the cream to the boil with the cardamom, espresso beans, vanilla pulp, vanilla pod and salt. Remove from the hob and allow to steep for 20 minutes, then pass through a sieve.

  • Zloženie

  • 2 Čajová lyžička Cardamom seeds, 10 G Espresso beans, 0,5 Kus Vanilla pod, 300 G Cream (or plant-based cream), 1 Pinch Salt

  • Beat the egg yolks

    Beat the egg yolks and half of the icing sugar using the whisks on the stand mixer for about 5 minutes until creamy and light in colour. Slowly whisk in the sieved cream and then transfer the mixture to a metal mixing bowl.

  • Zloženie

  • 4 Kus Egg yolk (medium), 80 G Raw cane icing sugar (tip)

  • Make the cream mixture

    Bring water to the boil in a pan, then immediately turn the heat right down. Place the metal mixing bowl in the top of the pan and continue to whisk the mixture continuously for about 10 minutes, keeping an eye on the temperature – the mixture must not get hotter than 65°C (a digital infrared thermometer is useful here). Otherwise, take the pan off the hob for a moment, but continue stirring.

  • Transfer to ramekins

    When the mixture has visibly thickened, transfer to the ramekins and leave to cool. Then cover and refrigerate for at least 2 hrs.

  • Flambée the caramel topping

    Sprinkle the remaining icing sugar evenly over the cream and caramelise it using the cook’s blowtorch. When it cools, the sugar will form a hard crust.

Výživová hodnota na porciu

kcal

391

Proteín

5.46 G

Olej/tuk

30.61 G

Sacharidy

23.65 G

AutorBettina Matthaei
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