Giant Crème brûlée

Serves 1
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Directions

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