AVANT-GARDE CREME BRULEE

Difficulty

4/5

Prep time

1 hour 

Total time

2 hours 

INGREDIENTS
DIRECTIONS

Used technique:

GELIFICATION

7/8 cup

(215 ml)

dark chocolate

1/2 cup

(125 ml)

milk chocolate

2 cups

(500 ml)

half and half

1 bag

earl grey tea

8

egg yolks

1/4 cup

(65 ml)

cane sugar

2 cups

(500 ml)

heavy cream

1/4 cup

(65 ml)

brown sugar

1 cup

(250 ml)

half and half

2 tbs

(30 ml)

cane sugar

2

vanilla cloves

1 sachet

(2 g)

AGAR-AGAR

to taste

blueberries

to taste

blackberries

to taste

wildflowers

to taste

thyme sprigs

1. Refrigerate oil until very cold, or, to save time, place it in the freezer for 1 hour. 

Creme Brulee

2. Chop chocolate, preheat oven to 300 °F (150 °C) and arrange ramekins on a baking sheet.


3. In a medium-sized pot, bring half and half to a boil, then remove from heat and put a tea bag in. Cover and let steep for 4 minutes.


4. Using a sieve, filter cream tea (discard the bag). In a medium-sized bowl and using a whisk, gently combine yolks, cane sugar and heavy cream. Then, while whisking, incorporate about a quarter of the tea. Wait 1 minute, then incorporate the remaining tea.


5. Pour preparation into ramekins and cook in the oven for 45 minutes or until a knife comes out clean. Once cooked, transfer ramekins to a cooling rack and let cool down at room temperature for at least 2 hours. (Make vanilla pearls while the creme brulees are cooking or cooling.)


6. Sprinkle each creme brulee with brown sugar, then caramelize using a torch. Serve as soon as possible after caramelizing.

Vanilla Pearls

7. In a small pot, heat cream and sugar without boiling and infuse vanilla for a minute. Remove from heat and infuse for 15 more minutes.


8. Put the pot back on the heat. Incorporate agar-agar while stirring and bring to a boil, then remove from heat immediately.


9. Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Stir gently, then, using a slotted spoon, delicately collect pearls and briefly rinse them in water. Remove excess water from each spoonful by applying a piece of paper towel on the bottom of the spoon. reserve.

Assembly

10. Decorate each creme brulee as pictured and serve.

Products you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

Agar-Agar 2oz - 56g

Kitchen Utensils Set for Food Styling

Other recipes for you

Chocolate Flan and Peanut Powder

Deconstructed Clam Risotto

Edible Margarita

SUIVEZ MOLECULE-R

MOLECULE-R EST UNE MARQUE DE LA FAMILLE MMTUM

Contactez-nous à info@molecule-r.com | Retrouvez nos produits sur mmtumshop.com | Travaillez avec nous sur mmtum.com

© Mmtum Inc. Tous droits réservés. Molecule-R est une marque commerciale déposée par MMTUM.