John Myers
Crème Brûlée with Gold Dust
The perfect crème brûlée with gold dust recipe with a picture and simple step-by-step instructions.
- 5 Pc. Egg yolk
- 2 Pc. Vanilla sticks
- 125 g Sugar
- 0,5 l Cream
- Sugar brown
- Raspberries
- Peppermint leaves
- Edible gold dust
- Cut the vanilla sticks lengthways and use the knife to remove the vanilla pulp. Put everything with the cream in a high saucepan and bring to the boil once. Warning: it boils over very quickly, so stick to it. Then let it cool down.
- Mix the egg yolks and sugar with the mixer until it is white and frothy. Preheat the oven to 160 ° C fan oven. Remove the whole vanilla pods from the cream and dispose of them. Then gradually stir the vanilla cream into the egg mixture with the mixer.
- Divide eight flat bowls on two baking trays. Distribute the mixture on the flat bowls. Caution: The vanilla often settles on the bottom, so stir again and distribute the rest “fairly”. Put the two baking trays in the oven and add 1 liter of water to each tray so that the bowls stand in the water bath. Let it set for 40 to 45 minutes. Then take it out and let it cool down.
- Cover and store in the refrigerator. Before serving, take the crème brûlée out of the refrigerator in good time so that it is not too cold.
- Sprinkle the pods thinly with brown sugar and “toss” them. Pour off the sugar that does not stick. Then caramelize the sugar with the gourmet burner. At the end, decorate with fresh raspberries, mint leaves and gold dust and serve immediately.
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