Tuesday, 5 March 2013

Recipe -- Powdered Creme Brulee

Creme Brulee Powder
1/2 cup heavy cream
1/4 vanilla bean, scraped
1/8 cup granulated sugar
1 egg yolks
55 grams tapioca maltodextrin (give or take)
Burnt Sugar Top
1/4 cup castor sugar

Creme Brulee Powder
1- Place the cream, vanilla bean into a medium saucepan set over medium heat and bring to a boil.  Remove from the heat, cover and allow to set for 15 minutes.
2- In a separate bowl whisk together the egg yolk and granulated sugar until slightly pale in color.
3- Slowly add the hot cream to the egg yolk, whisking constantly.  
4- Once all the cream is added return the mixture to the stove over medium-low heat and stir constantly until a lot of the water evaporates and it thickens to the consistency of a pudding.
5- Remove from heat and let cool.  Transfer to a food processor and whiz, adding the tapioca maltodextrin until you achieve the desired consistency. 
Burnt Sugar Top
1- Pour the sugar in a thin layer on a silicon baking mat. Melt with a creme brulee torch until it reaches a warm caramel color.
2- Let cool, peel from the baking mat and break into large shards.

1- Plate a couple of spoonfuls of the creme brulee powder into dessert dishes or tasting spoons.
2- Top with a couple pieces of the burnt sugar topping.

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