Crème brûlée with fruit
Ingredients (serves 4)
- Yolks 4 pcs.
- White sugar 50 g
- Vanilla stick 1 pcs.
- Cream 30% or 36% 400 ml
- Milk 150 ml
- Brown sugar for caramelisation c. 100g
Method:
- Mix egg yolks and sugar in a bowl with a whisk. Do not beat the eggs.
- Cut a vanilla stick lengthwise, use a knife to take out the seeds, then put them in a pot.
- Next, add cream and milk. Gently heat up the whole mixture and slowly pour it in a thin stream into the yolk and sugar mixture. Stir it with a whisk until sugar dissolves.
- Place the crème brûlée moulds on an oven tray.
- Pour the mixture through a sieve into the tins.
- Pour water onto the baking tray so that the moulds are immersed in a water bath. Cover from the top with a second baking tray.
- Steam the crème brûlée on the Steam / P01S cycle, remove from the oven and let it cool.
- Place the moulds in the fridge, preferably for 24 hours.
- Sprinkle each portion with an even layer of brown sugar and burn with a crème brûlée burner or place briefly in the oven on the grill function to make a classic crust.
- Serve cold crème brûlée with mixed fruit.
Chef's suggestion:
We heat cream with milk so that the sugar dissolves more easily. Do not whisk or aerate egg yolks. Simply stir them in. You can replace the vanilla pod with half a teaspoon of natural extract or a packet of approx. 8g of real vanilla sugar.
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FullSteam oven
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