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
4people 30minutes
Cook Time
5minutes
Servings Prep Time
4people 30minutes
Cook Time
5minutes
Ingredients
  • 6large Egg yolks
  • 6table spoons of sugar
  • 1vanilla bean sliced and scraped out
  • 275ml of heavy cream
  • 1tablespoon of beetroot powder of red food colouring gel
  • 6table spoons of brown sugar
  • ~ fresh berries and edible flowers
Instructions
  1. Whip the egg yolks and the sugar together util fluffy and creamy slowly add the cream while whipping the mixture
  2. 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. 
  3. 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.
  4. 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.
  5. 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.