White Tomato Crème Brûlée
Directions
- 1Blend the white tomatoes with basil leaves.
- 2Blend the white tomatoes with basil leaves.
- 3Blend the white tomatoes with basil leaves.
- 4Strain the mixture through a fine-mesh sieve and cheesecloth to remove seeds and pulp.
- 5Strain the mixture through a fine-mesh sieve and cheesecloth to remove seeds and pulp.
- 6Strain the mixture through a fine-mesh sieve and cheesecloth to remove seeds and pulp.
- 7Reduce the tomato mixture in a saucepan to a thicker consistency.
- 8Reduce the tomato mixture in a saucepan to a thicker consistency.
- 9Reduce the tomato mixture in a saucepan to a thicker consistency.
- 10In a separate bowl, whisk together the sugar, cream, and egg yolks.
- 11In a separate bowl, whisk together the sugar, cream, and egg yolks.
- 12In a separate bowl, whisk together the sugar, cream, and egg yolks.
- 13Add the reduced tomato mixture to the cream mixture and stir well.
- 14Add the reduced tomato mixture to the cream mixture and stir well.
- 15Add the reduced tomato mixture to the cream mixture and stir well.
- 16Pour the mixture onto a plate and sprinkle with sugar.
- 17Pour the mixture onto a plate and sprinkle with sugar.
- 18Pour the mixture onto a plate and sprinkle with sugar.
- 19Use a kitchen torch to caramelize the sugar.
- 20Use a kitchen torch to caramelize the sugar.
- 21Use a kitchen torch to caramelize the sugar.
Ingredients
- 500 g white tomatoes
- 500 g white tomatoes
- 500 g white tomatoes
- 5 basil leaves
- 5 basil leaves
- 5 basil leaves
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 200 ml cream
- 200 ml cream
- 200 ml cream
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
Equipment
blenderfine-mesh sievecheeseclothsaucepanplate