Black Bread Creme Brulee

4 servings

60 minutes

The recipe is taken from the book "Geography to Taste. Estonia" by Nika Ganich.

Energy value per serving

• Calories: 713.6
• Proteins: 11.3g
• Fats: 52.7g
• Carbohydrates: 49.5g

Ingredients

• Cream 35%: 500 ml
• Egg yolk: 7 pc
• Sugar: 100 g
• Vanilla pod: 0.5 pc
• Black bread: 8 pc

Cooking steps

1. Remove the crust from the bread and save the crusts. Crumble the bread and dry it in the oven at 180 degrees (about 10 minutes). Bread crumbs can be prepared in advance.

   Required ingredients:

   • Black bread: 8 pieces
   • Black bread: 8 pieces

2. Pour cream into a pot, add bread crusts and a vanilla pod, and bring to a boil. Whisk the yolks with sugar (100 g) until smooth and gradually add the egg mixture to the cream while stirring constantly.

   Required ingredients:

   • Cream 35%: 500 ml
   • Black bread: 8 pieces
   • Vanilla pod: 0.5 piece
   • Egg yolk: 7 pieces
   • Sugar: 100 g

3. Cool and strain the crème brûlée through a fine sieve. You can prepare the crème brûlée a day before serving.

4. Place 1 tablespoon of breadcrumbs in each mold and pour in the crème brûlée. Put the molds in a deep baking tray and fill it with hot water up to 2/3 of its height. Cover the tray with foil and place it in a preheated oven at 140 degrees for 30 minutes.

   Required ingredients:

   • Black bread: 8 pieces

5. Check that the crème brûlée has thickened enough. If it seems liquid, hold it in a water bath for a few more minutes. Cool down. Sprinkle the crème brûlée with sugar (to taste) and use a torch to turn the top into caramel. Serve with black currants or other berries.

   Required ingredients:

   • Sugar: 100 g