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 brûlée
Rhubarb
To serve
How it's done
Crème brûlée
Whisk the coconut milk with all the other ingredients up to and including the salt, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into the ramekins, leave to cool, cover and chill for at least 4 hrs.
Rhubarb
Place the rhubarb and sugar in a pan, sauté for approx. 1 min.
To serve
Sprinkle the sugar evenly over the custard and caramelize with a blowtorch. Serve with the rhubarb.
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