John Myers
Curry Crème Brûlée (Claudelle Deckert)
The perfect curry crème brûlée (claudelle deckert) recipe with a picture and simple step-by-step instructions.
- 300 ml Milk
- 500 ml Cream
- 100 g Extra fine sugar
- 2 tbsp Curry powder
- 12 piece Egg yolk
- 2 tbsp Cane sugar
- For the curry crème brûlée, bring the milk, cream, sugar and curry to the boil together, stirring occasionally. Meanwhile, whisk the 12 egg yolks.
- Carefully stir the egg yolks into the hot cream mixture. Pour the finished mass through a very fine sieve into 4 molds and let it steep gently in a preheated oven at 100 ° C until the cream thickens. This takes up to 2 hours.
- Let the molds cool down and, to serve, sprinkle the cream with cane sugar and gratin with a blowtorch.
- Let the sugar caramelize in the pan and distribute it on the bases of four molds. Spread the condensed milk mixture on top and cover with aluminum foil and bake in the oven for 25 minutes.
- Melt the chocolate for the chocolate fountain and pour it into the chocolate fountain. Cut the fruit into bite-sized pieces and serve with it.
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