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A summer version of the classic recipe. In winter the peppermint can be replaced with cinnamon or other spices to taste. PS. Without the peppermint it is in our view the best recipe for a “classic” crème brûlée
Ingredients
- 2 whole eggs
- 3 egg yolks
- 1 tsp vanilla paste or seeds of 1 vanilla pod
- 90 g white sugar
- handful of peppermint leaves
- 2.5 dl milk
- 2.5 dl cream
- raw cane sugar (Cassonade)
Instructions
- Put 4 peppermint leaves aside for decoration. Chop the other leaves finely.
- Put the whole eggs, egg yolks, vanilla paste and the chopped peppermint leaves in a bowl and mix well with a whisk.
- Add milk and cream and continue to whisk.
- pre-heat the oven at 150 degrees Celsius.
- Put 4 ovenproof moulds (diameter ca 13 cm, height ca 2 cm) on a baking tray and pour the egg mixture evenly into them.
- Put the baking tray in the middle of the oven and pour approx. 0.8 l of hot water into the baking tray around the moulds.
- Bake approx. 30 minutes until the cream has got stuck (ie behaves like a pudding not like a fluid when you tip at the form with your finger).
- Cool the cream at room temperature for about 30 minutes and then cool it in the fridge for a couple of hours.
- Immediately before serving: sprinkle raw cane on the cream and camarellise with a Bunsen burner. Decorate with a peppermint leaf.