Crème Brulee with a Twist
GINO
Crème Brulee with a Twist
INGREDIENTS
- 6 egg Yolks
- 6 Tbsp Sugar
- Half a Teaspoon Vanilla Extract
- 2.5 Cups Heavy Cream
- 2 table spoons Brown sugar
- 100g Pistachio Nuts
- 100g Tennis Biscuits
- 1 small box Lemon Jelly
- 1 cup Rooibos Tea
METHOD
- Preheat Oven to 180 degrees Celsius.
- Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
- Pour cream into a saucepan and stir over low heat until it almost comes to a boil
- Whisk cream into egg yolk mixture; beat until combined.
- Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
- Pour mixture into a dish, place mixture into the oven for 30 minutes at 180 degrees Celsius, once complete, remove from the oven , allow to cool off until room temperature, then place in the fridge to set.
- Crush Tennis Biscuits and pistachio nuts in a packet, place on oven tray , roast in oven for 7 minutes at 180 degrees Celsius.
- Combine Boiling water with lemon Jelly , and add Rooibos Tea to the mixture, place in the freezer for 30 minutes to set, then move to the normal fridge
- Place 8 teaspoons of sugar into a fry pan on low heat, allow the sugar to crystalize, then proceed to make pulled sugar and form a nest on a non-stick soup ladle to form a birds nest.
- Plate the Dish.