Description
Who has not tried this mouth-watering dessert! An integral part of the classic recipe for cream brulee is the caramelized crust on top. Since my recipe does not claim to be classics, I suggest to submit this dessert with berry sauce.
Ingredients
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Yolk egg
3 piece
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Powdered sugar
180 g
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Cream
300 ml
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Mac
1 Tbsp
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Assorted berries
0.75 cup
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Juice
3 Tbsp
Cooking
Cane sugar grind into powder. I used sugar TM Mistral.
Beat the yolks with 120 gr. powdered sugar.
Add poppy seeds. Cream bring to a boil, but do not boil. A thin stream to enter the cream into the yolk mass, stirring constantly.
The resulting mass pour into molds. Put molds in a large container, into which pour hot water to 2/3 height of ramekins. Bake in a preheated 170 degree oven for 30 minutes. The dessert is ready to go in the fridge at least 4 hours, preferably overnight.
Berries pour into a saucepan, add the juice and remaining powdered sugar (to taste). Warm on low heat for 5-7 minutes, cool.
When serving dessert pour the sauce.
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