The French 2 starred chef Jean-François Piège created this unique crème brûlée with Kiri® Professional Bloc. The addition of Kiri® Professional Bloc adds flavour and consistency to the preparation without having additional fat in the dessert.
Crème brûlée
Portions
-
+
Preparation time
10
minutes
Cooking time
60
minutes
Price category
–
Ingredients
- 4 vanilla beans
- 500 ml milk
- 8 egg yolks
- 150 g caster sugar
- 500 g Kiri® Professional Bloc
- 30 g granulated brown sugar
Preparation
- Preheat the oven to 90°C (oven setting 3).
- Split the vanilla beans lengthwise then scrape them with the tip of a knife to release the seeds.
- In a saucepan, heat the milk to a boil together with the vanilla beans and seeds.
- In a mixing bowl, blanch the yolks with the sugar, then add the milk and Kiri® Professional. Cook until the mixture thickens.
- Remove the vanilla beans and pour the mixture into ramekins.
- Bake for 1 hour, then allow to cool.
- Before serving, sprinkle granulated brown sugar on top of the crème brûlée and use a blowtorch to caramelize the sugar.
CHEF’S TIP
Kiri® Professional adds consistency to this preparation, making the crème brûlée delicious without adding additional fat.
Crème brûlée
The French 2 starred chef Jean-François Piège created this unique crème brûlée with Kiri® Professional Bloc. The addition of Kiri® Professional Bloc adds flavour and consistency to the preparation without having additional fat in the dessert.
|
Portions 6 |
Preparation time 10 minutes |
Cooking time 60 minutes |
Cost per person € |
|
Ingredients
|
Preparation
CHEF’S TIP Kiri® Professional adds consistency to this preparation, making the crème brûlée delicious without adding additional fat. |
Nutrional values
per 100g:
No information available
