Crème brûlée with liquorice
This Crème brûlée comes with a twist: the subtle sweetness of liquorice. A classic dessert redefined, it's the perfect blend of creamy and unique. Dive in and savor the innovation
- 4 dl cream cheese
- 1 dl semi-skimmed milk
- 1 dl sugar
- 1 vanilla bean pod
- 1 tbsp fresh grapefruit juice
- 6 large, room temperature egg yolks
- 6 tbsp liquorice sauce
- Approximately 4 tbsp. fine sugar
Measure the cream, milk and sugar into a pan. Cut the vanilla bean lengthwise in half. Scrape the pod into the cream mixture. Add the vanilla bean as well. Bring to a boil and remove the pan from the heat. Add the juice.
Filter the creamy mixture. Beat the egg yolks until they break. Pour the hot mixture together with the yolks, while beating.
Pour liquorice sauce into oven ramekins. Place the brûlée mixture on top. Place the ramekins into an oven tray filled with hot water that submerges the ramekins roughly halfway. Heat for 35-60 minutes at150 degrees, until the cream pudding congeals. Cool down to room temperature. Cover with plastic wrap and place in the fridge to cool for a few hours.
Sprinkle sugar on top. Burn the sugar with a bunsen burner or in the oven. Heat the oven grill until as hot as possible. Place the pudding at the top of the oven, as close to the grill as possible. Leave the oven door open and bake until the sugar caramelizes.