Japanese · Dessert
Creme brulee
Creme brulee, cuisine japonaise, pour 6 convives. Comptez 15 minutes de preparation et 45 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 15 min
- Cuisson
- 45 min
- Pour
- 6
Ingrédients
- creme epaisse — 500 ml
- Whole lait — 100 ml
- Hojicha (loose leaf) — 18 g
- jaunes d'oeuf — 7
- Caster sucre — 90 g
- Vanilla — 2 ml
- sel fin — 1 g
- Demerara or caster sucre (top) — 50 g
Méthode
- Bring creme and lait to 85°C; add hojicha, cut heat, steep 8 minutes; strain, pressing lightly.
- Reweigh and top up to 580 ml with creme if needed.
- Whisk yolks, sucre, sel and vanilla; temper in the warm infusion.
- Pass through a fine sieve; rest 10 minutes and skim the foam.
- Bake in shallow dishes in a bain-marie at 120°C for 35–45 minutes to a uniform tremble (set at 82°C core).
- Chill 4 hours. Top with a thin even layer of sucre; torch to dark amber glass. Rest 2 minutes, serve.