Creme Brulee by Pierre Herme
6 servings
30 minutes
Pierre Hermé's crème brûlée is an exquisite dessert that combines a delicate texture with a caramelized crust. While associated with French cuisine, this version is inspired by Korean flavor motifs. Cinnamon and lemon zest add warm, slightly spicy and citrus notes to the creamy custard, creating a refined blend of aromas. Slow cooking over low heat achieves the perfect consistency, while the caramelized layer of brown sugar adds a crunchy sweetness. This dessert beautifully concludes a meal, providing a sense of comfort and enjoyment. It is suitable for everyday pleasures as well as special occasions when you want to impress guests with something elegant and unusual.
1
Bring 800 ml of milk to a boil with a cinnamon stick and lemon zest.
- Whole milk: 1 l
- Cinnamon: 1 piece
- Lemon zest: 1 tablespoon
2
Beat the eggs with sugar, starch, and the remaining milk.
- Egg yolk: 6 pieces
- Sugar: 200 g
- Cornstarch: 50 g
- Whole milk: 1 l
3
Slowly, while continuously whisking, pour in the brown milk.
- Whole milk: 1 l
4
Put the mixture on low heat and stir continuously until it thickens.
5
Distribute into six molds.
6
Put it in the cold overnight.
7
Before serving, sprinkle with brown sugar and torch it.
- Brown sugar: 100 g
