Friday, March 15, 2013

Creme Brule Recipe

Creme brulee with the ginger and basil


25 milk Cl 
25 G of ginger (video recette beignet)
1 vanilla bean 
125 G of sugar 
10 egg yolks 
50 Cl of whipping cream 
10 basil sheets 
brown sugar


Make boil milk with the vanilla cut into two and scrape with a spoon. Add sugar, then the peeled and chopped ginger. Let infuse, put to warm, then filter with Chinese. Add the egg yolks, the cream and the engraved sheets of basil. Put to cook out of cassolette with the oven, 100 degrees, during 50 to 60 mn. Let cool. At the time to be useful, powder with brown sugar and burn with the blowtorch, in order to caramelize sugar, are useful at once

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