Creme Brûlée

Yield: 2 Brulee dishes

Method: Custards

 

Ingredients:

225 g cream

45g sugar

1/2 tsp vanilla extract

3 pcs egg yolks

30 ml brandy

As needed sugar

1 pc. orange, zested and cut into supremes

As needed mint leaves

 

Procedure:

1. On the pot:  add cream; 1/2 sugar, vanilla extract and orange zest ( 2 lines in the orange) ; then whisk.
2. In a bowl: whisk egg yolk, 1/2 sugar; then add brandy.
3. Put the pot on fire; scald.
4. Transfer the mixture in the pot to the mixture in the bowl. Whisk.
5. Sift while transferring the batter to the creme brulee bowl. Torch to remove foam on top of the batter.
6. Put room temp water on the tray; then bake at 300F for 30-45 minutes.
7. Remove from tray with water, then chill. Torch. Add 3 orange supreme, mint leaves. Then add sugar cage.