Crème brûlée

Crème brûlée

Total: 2 hr 15 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / people: 424 kcal
, Fat: 25 g
, Carbohydrate: 40 g
, Protein: 9 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare the caramel

2tbsp sugar
½tbsp water
1dl milk

To make the custard

1 ½dl milk
1tbsp sugar
1tbsp cornflour
1 fresh egg

To serve

1dl cream, whipped until stiff
100g strawberries, cut into pieces
1tbsp sugar
½ lemon, use only the juice
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How it's done

To prepare the caramel

Bring the sugar and water to the boil in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until the sugar darkens to a hazelnut-brown caramel. Pour in the milk, dissolve the caramel.

To make the custard

Beat the milk with all the other ingredients up to and including the egg, pour into the caramel while continuing to whisk, bring to the boil over a medium heat, whisking continuously. Remove the pan from the heat, whisk for a further 2 mins., returning the pan to the hob a few times until the mixture thickens and turns creamy. Pour the custard into a bowl through a sieve, place a sheet of cling film over the custard to prevent a skin from forming Leave the custard to cool, then refrigerate for approx. 2 hrs.

To serve

Carefully fold the whipped cream into the custard. Place the strawberries in a bowl, mix with the sugar and lemon juice, scatter on top.

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