Forhandlere
Velg land og språk

Espresso crème brûlée

    1h

    easy

    vegetarian

    pescetarian

Ingredienser

4 Deler
  • 2 Teskje Cardamom seeds

  • 300 ml Cream

  • 10 G Espresso beans

  • 80 G Icing sugar

  • 4 stykk eggs

  • 1 Klype salt

  • 0.5 stykk vanilla pod

    European, French

    desserts

    milk, eggs

    lactose, sugar

    Mortar, Impact pot, stand mixer with whisk, Kitchen thermometer, Whisk, Ramekins (180 ml each), cook’s blowtorch

Forberedelse

  • Season the cream

    Crush the cardamom, add the espresso beans and also crush.

    Cut the vanilla pod in half lengthways and scrape out the seeds with the back of a knife.

    Bring to the boil slowly with the cream and salt. Remove from the heat, leave to infuse for approx. 20 mins. and strain.

  • Ingredienser

  • 2 Teskje Cardamom seeds, 10 G Espresso beans, 0,5 stykk vanilla pod, 300 ml Cream, 1 Klype salt

  • Beat the egg yolks

    Separate the eggs. Place the egg yolks in a bowl. Keep the egg whites in the fridge for future recipes.

    Whisk the egg yolks and half of the icing sugar for approx. 5 mins. until creamy and light in colour.

    Slowly beat in the strained cream, then pour the mixture into a beating bowl.

  • Ingredienser

  • 80 G Icing sugar, 4 stykk eggs

  • Prepare the cream

    Bring the water to the boil and then immediately reduce the heat to the lowest setting.

    Place the kettle on top and continue to whisk for approx. 10 mins. Check the temperature - the mixture must not get hotter than 65°C.

  • Transfer to ramekins

    Once the mixture has thickened considerably, pour into moulds and leave to cool completely.

    Then cover and chill for at least 2 hours.

  • Finishing touches

    Sprinkle the remaining icing sugar evenly over the cream and caramelise it using the cook’s blowtorch.

Næringsverdi per porsjon

kcal

403.5

Protein

9.35 G

Olje/fett

29.82 G

Karbohydrater

24.51 G

ForfatterBettina Matthaei

Gräfe und Unzer Verlag GmbH

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