Buckwheat creme brulee
4 servings
40 minutes
Buckwheat crème brûlée is an unusual blend of a classic French dessert and a traditional Slavic grain. Roasted buckwheat gives it a nutty aroma and a delicate crunchy texture, while the creamy base maintains the softness of classic cream. Its flavor is rich, deeply creamy with caramel notes complemented by lemon freshness. This dessert will be an unexpected delight for gourmet lovers. Buckwheat crème brûlée is perfect for a high gastronomy dinner, surprising guests with its original taste and elegant appearance.
1
Roast the buckwheat in a dry heated pan for 7-8 minutes until golden brown.
- Buckwheat groats: 4 tablespoons
2
Bring milk and cream to a boil, add 3 tablespoons of buckwheat (leave 1 tablespoon of buckwheat for serving).
- Buckwheat groats: 4 tablespoons
- Milk: 200 ml
- Cream 35%: 300 ml
3
Cook on low heat for 8-10 minutes, stirring, and let cool.
4
Grind the ready buckwheat-cream mixture with a blender or strain it through a sieve. Set aside.
5
Preheat the oven to 120 degrees.
6
Whisk the yolks with sugar until pale.
- Egg yolk: 6 pieces
- Sugar: 100 g
7
Mix with buckwheat mixture and pour into molds.
8
Bake in the oven for 20–25 minutes until golden brown.
9
Cool the cream, cover with film, and place in the refrigerator for 2 hours.
10
Before serving, crush the remaining buckwheat with a mortar, mix it with a teaspoon of sugar. Coat lemon slices in this mixture and decorate the crème brûlée with them. Sprinkle the remaining mixture over the cream in the molds.
- Buckwheat groats: 4 tablespoons
- Sugar: 100 g
- Lemon: 1 piece