25 Jul Laborie Crème Brûlée
I love the soft textured creaminess of crème brûlée and it is always a winner with guests at my table. We have taken the concept a bit further and taken all the elements of the brûlée and plating them separately onto the plate which looks interesting and makes for a great looking dessert.
| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time |
| 5 minutes |
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I love the soft textured creaminess of crème brûlée and it is always a winner with guests at my table. We have taken the concept a bit further and taken all the elements of the brûlée and plating them separately onto the plate which looks interesting and makes for a great looking dessert.
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Ingredients
- 6 large Egg yolks
- 6 table spoons of sugar
- 1 vanilla bean sliced and scraped out
- 275 ml of heavy cream
- 1 tablespoon of beetroot powder of red food colouring gel
- 6 table spoons of brown sugar
- ~ fresh berries and edible flowers
Instructions
- Whip the egg yolks and the sugar together util fluffy and creamy slowly add the cream while whipping the mixture
- Place the mixture into a double boiler and cook for about 4 to 5 minutes on medium heat until the mixture starts to thicken and covers the back of a spoon. Do not overcook as it can easily split.
- Divide the mixture into three bowls and allow to cool, colour each bowl in a light shade of red or pink in various intensity of colour and pour into three piping bags.
- Place the 6 tablespoons of sugar into a sauce pan and let it caramelise of medium heat, becomes, runny and golden in colour, pour out onto a greased surface and let it cool, cover with cling film and knock with the back of a soup ladle to create shards of caramelised sugar.
- Cut the tips of the piping bags and pipe dollops of the crème brûlée mixture onto your plates and garnish with sugar shards, berries and edible flowers.