John Myers
Contents
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Ingredients
- 250 g Cream
- 200 ml Milk
- 2 packet Bourbon vanilla sugar
- 1 Vanilla pods (pulp only)
- 4 tbsp Sugar
- 3 Egg yolk
- 2 Eggs
- 500 g Strawberries
- 20 g Butter
- 1 tbsp Chopped mint
Instructions
- For the crème brûlée, bring the cream, milk, bourbon vanilla sugar, the pulp of a vanilla pod and the tablespoon of sugar to the boil.
- 3 Briefly stir the egg yolks and 2 eggs in a bowl until smooth. Stir 100 ml of the hot milk into the egg mixture. Then slowly stir in the rest of the milk, pour through a fine sieve into 5 flat molds.
- Pour boiling water into a dripping pan and place the molds in it. Let stand in the preheated oven (125 ° C top and bottom heat) for about 1 hour, remove and let cool down. Then let it cool down further in the refrigerator.
- Halve 4,250 g strawberries, sauté briefly in 20 g butter with 1 tablespoon minced mint. Add the remaining 250 g strawberries, stir in and arrange on the plates with the cream molds.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 13.4gProtein: 1.6gFat: 9.2g
