John Myers
Walnut Creme Bruleé
The perfect walnut creme bruleé recipe with a picture and simple step-by-step instructions.
- 200 ml Cream
- 100 ml Milk
- 50 g Sugar
- 100 g Ground walnuts
- 6 Egg yolks
- 1 Ground tonka bean
- 1 pinch Salt
- 2 tbsp Walnut liqueur
- Raw cane sugar
- Put the cream with the milk in a saucepan, add the ground walnuts and the ground tonka bean as well as the pinch of salt and bring everything to the boil while stirring, then remove from the stove and allow to cool for 15 minutes.
- In the meantime, beat the egg yolks with the sugar until frothy and then slowly stir the slightly cooled nut cream into the egg mixture. Now stir in the nut liqueur. Divide the mixture into 4 refractory molds. Place the 4 molds in a large ovenproof dish and fill this mold with hot water so that 3/4 of the small molds are in the hot water. Now let the cream set in the oven preheated to 180 degrees for about 40 minutes. Then take them out of the large form and let them cool down well first at room temperature and then in the refrigerator.
- Just before serving, sprinkle the cream with a little raw cane sugar and caramelize with the Bunsen burner. The result should be a really nice caramel crust.
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