Serves 1
Directions
- 1Place eggs in a bowl.
- 2Separate the egg yolks from the whites.
- 3Add sugar to the egg yolks.
- 4Whisk the egg yolk mixture until smooth.
- 5Pour heavy cream into a pot.
- 6Cut vanilla beans and scrape the seeds into the cream.
- 7Heat the cream and vanilla mixture.
- 8Open a bottle of wine and pour a glass.
- 9Strain the heated cream mixture.
- 10Add the egg yolk mixture to the cream.
- 11Mix well.
- 12Pour the mixture into a ramekin.
- 13Use a kitchen torch to pop bubbles.
- 14Put the ramekin in a water bath on a baking tray.
- 15Pour water into the baking tray.
- 16Bake in the oven at 140°C.
- 17Chill in the refrigerator.
- 18Cover with turbinado sugar.
- 19Use a kitchen torch to brûlée the sugar topping.
- 20Garnish with blackberries, blueberries, raspberries, and mint.
- 21Serve with a glass of Muscat de Venise wine.
Ingredients
- 9 eggs
- sugar
- heavy cream
- 2 vanilla bean
- Muscat de Venise wine
- turbinado sugar
- blackberries
- blueberries
- raspberries
- mint leaves
Equipment
bowlscutting boardknifespoonspatulapotwine openerwine glassstrainerovenramekinkitchen torch
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