Vermicelli – Crème brûlée

Ingredients for 8 servings:

• 2 ½ dl milk
• 2 ½ dl cream
• 4 tbsp sugar
• 1 vanilla pod(s), halved lengthwise
• 100 g chestnut puree (vermicelles)
• 4 eggs
• 4 tbsp schnapps (Williams)
• 8 tbsp sugar, brown
• 100 g chestnut puree (vermicelles)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours

In Switzerland we call chestnut puree vermicelles

Bring the milk, cream, sugar, and vanilla pods to a boil, removing the stalks. Combine the vermicelli, eggs, and vanilla extract, stirring continuously. Pour the mixture into 8 molds. Place the molds in an ovenproof dish; they should be about two-thirds submerged in hot water. Poach the cream in an oven preheated to 150°C for about 40-45 minutes; the surface should be firm but the center should still be slightly runny. Allow the molds to cool and refrigerate for at least 4 hours (or overnight). Sprinkle the brown sugar over the molds and caramelize it with a blowtorch. Garnish with vermicelli.