Striezel aux Pralinés Roses
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Lemon crème brûlée
Crème brûlée is a French dessert classic. Blogger Julian Kutos finds it even better with a hint of lemon.
For 5 portions:
| Ingredients (5 servings) | ||
|---|---|---|
| 450 | ml | Whipped cream |
| 75 | ml | Milk |
| 120 | g | Egg yolks (approx. 6) |
| 50 | g | Granulated sugar |
| 1 | piece(s) | Vanilla pod |
| Zest of two lemons | ||
- Preheat the oven to 90°C.
- Peel the lemon with a peeler. Place the whipping cream, lemon zest, milk, scraped vanilla pulp and vanilla pods in a pan. Bring to the boil. When the milk boils, remove from the heat, put the lid on and leave to infuse for 10 minutes. Then pour through a sieve, discarding the peel and pod.
- In a bowl, beat the egg yolks and granulated sugar with a whisk until frothy. Stir in the egg and sugar mixture, stir well and pour into the ramekins.
- Bake the crème brûlée for approx. 90 minutes. Then remove from the oven and chill.
For flambéing:
| Ingredients (5 servings) | ||
|---|---|---|
| some | Granulated sugar | |
| Bunsen burner | ||
| some | Rum | |
- Sprinkle the crème brûlée with sugar and immediately flambé with the Bunsen burner, deglaze with a little rum.
- Serve with fruit.
Thanks to Miele Center Pellet that our blogger Julian Kutos was allowed to cook there.
