Two Kinds of Creme Brulee with Honey Talers, Matcha Tea Crustaceans and Apricot Ragout
Servings: 5 people
Cream number 1
- 200 ml Cream
- 70 ml Milk
- Grated tonka beans
- 40 g Sugar
- 2,5 Pc. Egg yolk
- Grated lemon peel
Cream number 2
- 200 ml Cream
- 50 ml Passion fruit pulp
- 20 ml Milk
- 2,5 Pc. Egg yolk
- Grated lemon peel
Honey thaler
- 25 g Butter
- 65 g Powdered sugar
- 27 g Honey
- 20 g Flour
Matcha Tea Steusel
- 50 g Butter
- 50 g Sugar
- 55 g Flour
Apricot ragout
- 600 g Apricots
- 2 tbsp Butter
- 35 g Sugar
- 0,5 Pc. Vanilla pod
- Lemon peel
- 2 tbsp Orange juice
Two kinds of creme brulee
Caramelize the sugar.
Whisk the cream, milk and egg yolk and mix with the remaining ingredients. Put the sugar in a large bowl, pour the liquid on top and mix. Let everything steep for 30 minutes.
Fill into ovenproof molds and place in a baking dish. Then place in the oven preheated to 150 degrees on medium height. Fill the baking dish to the brim with boiling water and let the cream set for 55 minutes.
Let the molds cool down and chill in the refrigerator for 2 hours. Before caramelizing, I put the cream in the freezer again briefly so that it is really nice and cold.
Now the crackling caramel layer comes on top. To do this, I spread about 1 tablespoon of fine, white sugar on each mold and slowly and evenly flame it over with a flambé burner until a smooth layer has formed.
Apricot ragout
Apricots, wash, halve, stone and quarter. Put the butter in a pan and let it melt. Add sugar and let it caramelize slightly. Halve the vanilla pod lengthways and remove the pulp
Put the apricots, vanilla pulp and lemon zest in the pan and glaze while stirring constantly. Deglaze with orange juice and pour on white wine. Braise softly for 15 minutes over low heat.
Serving: 100g | Calories: 224kcal | Carbohydrates: 21.4g | Protein: 1.7g | Fat: 14.6g