Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Crème
Pears
To caramelize
Utensils
4 ovenproof ramekins, each approx. 150 ml
How it's done
Crème
Bring the cream, milk and teabags to the boil in a pan. Remove the pan from the heat, cover and leave to steep for approx. 5 mins. Remove the teabags. Using the whisk on a hand mixer, beat the egg yolks and sugar for approx. 2 mins. until light and creamy. Slowly pour in the milk while stirring, pour into the ramekins. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.
To cook in the oven
Approx. 50 mins. in the centre of an oven preheated to 150°C. Remove the ramekins, leave to cool, cover and chill for approx. 2 hrs.
Pears
Heat the butter in a pan. Add the pears, tea, sugar and lemon juice, simmer the pears for approx. 5 mins. until just soft.
To caramelize
Sprinkle the sugar evenly over the crème just before serving, caramelize with the flame on a blowtorch. Serve the crème brulée with the pears.
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