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Chanterelle – crème brûlée

updated

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Ingredients for 20 servings:

  • 600 ml cream
  • 350 ml milk
  • 50 g chanterelles, dried
  • 180 g sugar
  • 8 egg yolks
  • 1 vanilla pod(s)
  • some sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Chop the dried chanterelles and simmer in the milk until soft, blend until smooth, and strain through a fine sieve, squeezing well. Combine the cream, milk, vanilla, and sugar. Add the egg yolks and blend. Add the vanilla extract whole and let stand in the refrigerator overnight. Mix thoroughly, but without foaming. Place the mixture into small bowls, about 3-4 cm high, and cook in a water bath at 150°C (convection oven) for about 45 minutes. Chill. Sprinkle the sugar lightly and let it set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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